Hearty, packed with flavor, and cheesy goodness, this 1960’s inspired Black Bean Cheese Dip is sure to make your party guests happy.
SUNSET BRINGS IT AGAIN
Oh Sunset Magazine Appetizer Book, you are my current obsession. You gave us the Caraway Jack Cheese Log, Marinated Olives (coming soon!), and this hearty, cheesy Black Bean Cheese Dip.
The original recipe is from 1965 and it needed some new ingredients to spice it up. So I upped the chili powder (my favorite! See how much I love it in my Sombrero Dip video – another great party food), and added cumin, salsa, jalapenos and cilantro. SO much tastier than the original.
SUPER BOWL FOR YOUR MOUTH
The Super Bowl is coming up, and I’m sure you are hosting a fabulous party. There is a lot to get done for the party. Tons of cooking, setting up seating areas, mixing cocktails, and making sure everyone has fun. I’m sure we all need a super simple, but hearty recipe to please everyone.
So here it is! My lovely readers, I found and recreated an easy Black Bean Cheese Dip recipe from the 1960’s for you. The dip is vegetarian, yay for my veggie loving friends, but super filling and hearty to counteract all of that beer we will be drinking!
WHERE ARE YOU FROM MR. BEAN?
Did you all know that black beans are native the Americas? I honestly didn’t know that until I was researching for this recipe. According to Peggy Trowbridge,”These beans date back at least 7,000 years, when they were a staple food in the diets of Central and South Americans.”1. I think that it is pretty cool that we can eat something today that was a staple so long ago. It’s quite interesting how food can relate to history.
Are you going to make this dip for your next party? Yes! Awesome, I’d love for you to share your version of the recipe on my Facebook page. Snap a quick pic, post it to my page and please tell me if you like it!
1960’s BLACK BEAN CHEESE DIP RECIPE TIPS
-The best type of cheese to use in this Black Bean Cheese Dip is block style cheddar. Jack, Pepper Jack, or Mozzarella would all be tasty, but make sure to grate the cheese yourself from a block. It melts so much better than the pre-shredded stuff.
-When making this recipe I couldn’t find any black bean soup that was exactly 2 cups, so feel free to use about 2 cups of any brand black bean soup.
-Having a HUGE party?!?! Yay for you! Anyway, you can obviously make this dip the day before the party and double it. You are so popular 🙂Print
- 2 cups black bean soup
- 8 ounces Tomato sauce
- 2 cups shredded sharp cheddar cheese
- 1/2 cup pickled jalapeno slices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 cup salsa
- 2 tablespoons cilantro leaves
- Combine all ingredients except salsa, cilantro and chips into a medium pot.
- Cook over medium-high heat, stirring often until hot and cheese has melted, about 8 minutes.
- Transfer to a serving dish, top with salsa, cilantro and serve with chips