Spicy Black Bean Dip with Melted Chees..

Cooking Instructions

To make the beans, drain the liquid from the can and set aside. Coat a small skillet generously with a vegetable spray and place over medium heat. Add sausage, garlic, onion, and bell pepper, tossing to prevent burning. Immediately add jalapeño and chicken broth (the mixture will sizzle) and reserved bean liquid. Simmer 5 to 6 minutes or until nearly all the liquid is absorbed. Add the beans and seasonings and cook 2 to 3 minutes or until hot.

To make the cheese, process the ricotta and Monterey Jack cheese until very smooth in a food processor fitted with the metal blade. Add remaining ingredients and process again. Spray a piece of aluminum foil with vegetable coating spray and press into an 8-ounce Pyrex cup, sprayed side up. Pack the cheese into the cup. When ready to serve, heat the cheese in a 350 oven for 10 minutes, then unmold on a large serving plate. Use a knife dipped in hot water to make the top smooth.

Put the tomatoes in a mixing bowl. Heat the safflower oil and garlic in a small skillet over medium heat. Cook 1 to 2 minutes to release flavor and soften garlic, but do not brown. Add the garlic to the tomatoes and season with basil or cilantro, salt, and pepper.

To serve, arrange the warm beans on one side of the cheese, the tomatoes on the other. Garnish the cheese with one tortilla chip in the center. Serve additional chips on the side.

Wine Pairing(s)

Skouras 'Almyra' Chardonnay

Mauro Vino de la Tierra de Castilla y Leon

Abadia Retuerta Seleccion Especial

Finca Marisanchez Red

Vinos Jeromin 'Grego' Old Vines Tempranillo

Miguel Torres Salmos

Cubero Calatayud Tinto

Altavins Almodi

Olvena Tempranillo Cabernet Merlot

Achaia Clauss Retsina