Black-Eyed Pea and Black Bean Two Layer Dip
WHAT YOU NEED
- 8 ounce 1/3 less fat cream cheese
- 1 wheel of Cacique® Queso Fresco
- ½ cup roasted red peppers
- Juice of 1 large lime, divided
- 3/4 cup diced tomatoes with jalapeno, divided
- 1 large clove of garlic
- 1 ½ teaspoons smoked paprika
- 2 ½ teaspoons kosher salt, divided
- 3 tablespoons olive oil
- ½ large red onion, finely diced (about 1 cup)
- 1 large jalapeno with seeds, finely minced
- 1 teaspoon ground cumin
- 1-15.5 ounce can black eyed peas, rinsed and drained
- 1-15.25 ounce can black beans, rinsed and drained
- 1 cup cilantro, roughly chopped
- ¼ cup fresh oregano, finely chopped
- ½ cup Cacique® Cotija cheese, crumbled
- 1 bag tortilla chips
HOW TO MAKE IT
- In a food processor, puree cream cheese, queso fresco, roasted red peppers, ½ of the lime juice, ¼ cup diced tomatoes with jalapenos, 1 ½ teaspoons kosher salt, garlic and paprika. Spread into an 8x8 casserole dish.
- In a large skillet over medium heat, sauté red onion and jalapeño in olive oil for about 1 minute or until soft. Add cumin, both beans, ½ cup of diced tomatoes with jalapeño, cilantro, oregano, last half of the lime juice, raw jalapeno and 1-teaspoon kosher salt. Stir and remove from heat. Spoon over 1st layer of dip. Add crumbled cotija cheese and additional cilantro and oregano for garnish. Serve with tortilla chips.
- Cook’s Note: Fresh oregano adds an interesting flavor component to this dip. If you can’t find fresh, you can use dried oregano just add by the teaspoon until you reach your preferred seasoning. This dip can be enjoyed right away or chilled. If you consume immediately just note the bottom layer will be a bit soft. You can adjust the spiciness of this dip by removing the seeds from the fresh jalapeno or omitting it if you prefer.
