Time: 35 Minutes | Serves: 6-8
This bubbly, hot Mexican Bean dip is perfect for scooping, sharing, and savoring. Assembled with our creamy sour cream, black beans, and pinto beans, this dip is protein heavy with about 13-17g of protein per serving! Whether it’s Cinco De Mayo, a pot luck, or game night with the family, this bean dip is sure to nourish your whole table!


Ingredients
- 1 tablespoon avocado oil 
- 1 (15 ounce) can black beans, rinsed and drained
- ½ cup Alexandre Family Farm A2/A2 Organic Probiotic Sour Cream
- 4 oz cream cheese
- ½ cup salsa
- 1 (15 ounce) can pinto beans, rinsed and drained
- ½ cup frozen corn, thawed 
- ⅓ cup green onion, diced
- ¼ cup cilantro, minced
- 1 jalapeño, seeded and minced (unseeded if you like the heat!) 
- 1 ½ cups shredded Mexican cheese blend, divided 
- Vine ripe tomatoes, for serving 
- Avocado, for serving 
- Tortilla Chips, for serving

METHOD
1. Preheat oven to 375 degrees. Grease a 9-inch oven safe skillet or 8 x 8 inch pan with 1 tablespoon of avocado oil. Set aside. 

2. In a high-powered blender or food processor, add black beans, sour cream, cream cheese, and salsa. Blend until smooth. Pour it into the prepared skillet.

3. Gently stir in pinto beans, corn, green onion, cilantro, jalapeño, and 1 cup of the cheese to the bean mixture. Stir until combined. Top with remaining ½ cup of cheese and bake for 25 minutes or until the cheese is bubbling and slightly golden. Top with diced tomatoes. Serve immediately with tortilla chips and enjoy!