Everyone will love this cheesy black bean queso dip! The pepper jack cheese provides a nice pop to the dip without too much heat, but you could easily use Monterey jack or another creamy cheese of your choice. Quick and simple even for a last-minute appetizer. As a warning, you will find this difficult to stop eating! Enjoy!
3/4 C. tomatillo salsa verde
15-oz. refried black beans
8-oz. cream cheese, softened
1/4 tsp. cayenne pepper
8-oz. pepper jack cheese, freshly grated, plus a few extra
ounces for topping
1-oz. grated mozzarella, for topping
1/4 tsp. red pepper flakes for topping
1/4 tsp. dried parsley for topping
tortilla chips and veggies for dipping
Pre-heat oven to 350 degrees. Combine your beans and green salsa in a well-seasoned cast iron skillet on medium heat, stirring frequently.
Add softened cream cheese, and cayenne pepper, and mix thoroughly. Once the beans are hot and the cream cheese has fully melted, slowly add freshly grated pepper jack cheese, stirring constantly to incorporate. Taste and if needed season with salt.
Top with extra pepper jack, grated mozzarella cheese, parsley and red pepper flakes, and bake at 350 degrees for 10-15 minutes or until hot and bubbly. To make the cheese bubbly and golden, switch your oven to broil on high for just a minute or so.
Leftovers can be stored for up to 4 days in a covered bowl in the refrigerator and reheated in the oven or microwave.