California Cheesy Black Bean Dip 14 1cdiced white onion 1Tfinely chopped garlic 2Tvegetable oil 0csour cream 0tground cumin 0tcayenne pepper 1c(15-ounce can) black beans, rinsed and drained 2c(6-ounces) pre-shredded Real California Mozarella or Real California Monterey Jack 0c(2 ounces) crumbled Real California Cotija (or substitute crumbled California cow's milk feta)

1. In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 5 minutes.
2. Add the beans and smash with the back of a ladle or large spoon until softened and heated through, another 2-3 minutes.
3. Remove from heat and stir in pre-shredded Real California Mozzarella or Monterey Jack, sour cream, cumin and cayenne pepper, stirring until cheese is melted. Season with salt and pepper to taste.
4. Transfer to a serving dish and sprinkle Real California Cotija cheese on top. Serve warm or at room temperature with chips and vegetables.
Note:
Leftover dip can be refrigerated and reheated in the microwave.