A warm, smoky black bean dip with a well of cream cheese at the center, topped with a raspberry balsamic glaze and melted jack cheese. Chipotle Olive Oil brings the heat; Raspberry Balsamic Vinegar brings the brightness; finished with a light drizzle of each, straight from the oven.
Ingredients:
- 1 (15.5-ounce) can black beans, rinsed and drained
- Salt and onion powder, to taste
- 2–3 tablespoons Olive Amelia Chipotle Olive Oil, divided
- 8 ounces cream cheese, softened
- 2–3 tablespoons Olive Amelia Raspberry Balsamic Vinegar, plus a little extra for drizzling
- Shredded jack cheese
- Fresh cilantro, for topping
- Chips or crackers, for serving
Instructions:
- Warm the black beans in a skillet with salt, onion powder, and most of the Chipotle Olive Oil, reserving a splash for later.
- In a small saucepan, simmer the Raspberry Balsamic Vinegar until slightly thickened, reserving a little raw for the finish.
- Spread the warmed beans in an oven-safe skillet, make a well in the center, and add the cream cheese. Spoon the balsamic glaze over the cream cheese.
- Sprinkle jack cheese over the top and bake at 400°F for 12 to 15 minutes, until bubbly and melted.
- Remove from the oven and finish with a drizzle of the reserved Chipotle Olive Oil and raw Raspberry Balsamic Vinegar. Top with cilantro and serve immediately with chips or crackers.