Ingredients

• 1 cup (15-Ounce Can) black beans, rinsed and drained
• 1 tablespoon finely chopped garlic
• 1 cup diced white onion
• 2 tablespoons vegetable oil
• 1 cup sour cream
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 2 cups (6-Ounces) pre-shredded Real California mozarella or Real California monterey jack
• 2 ounces crumbled Real California cotija (or substitute crumbled California cow's milk feta)

Directions

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.