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.