Spicy Bean Dip
1
medium white onion (finely chopped)
2
medium jalapeno peppers (finely chopped)
1
small habanero pepper (finely chopped)
1-teaspoon
cumin seed
2
tablespoons real butter
2
medium (15 ounce) cans black beans, drained (save the juice from 1 can)
1
tablespoon crushed garlic (chop real fine)
½ teaspoon
ground cumin
2
tablespoons sour cream
2
cups shredded cheese (sharp cheddar or the pre-shredded 4 cheese Mexican blend)
Place
the beans and the saved juice from 1 can in a food processor or blender and
puree.
In
a small saucepan place the butter, onion, peppers and cumin seed. Cook on low to medium heat until the onion
is done (soft) but not brown. Place
these ingredients in a microwave save dish with all the remaining ingredients
EXCEPT the cheese. Microwave on high
about 3 minutes. Stir then heat an
additional 3 minutes. Remove from
microwave and stir in the cheese until completely melted and blended with the
other ingredients.
Serve
hot with tortilla chips.