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.