CALIFORNIA CHEESY BLACK BEAN DIP

2 tablespoons vegetable oil
1 cup diced white onion
1 tablespoon finely chopped garlic
1 or 2 tablespoons canned diced jalapeño peppers (adjust to your taste preference)
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups (6 ounces) pre-shredded California Mozzarella or California Monterey Jack
1/2 cup sour cream
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
1/2 cup (2 ounces) crumbled California Cotija (or substitute crumbled California cow's milk Feta)

In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeño peppers; sauté until onions are soft, about 5 minutes.

Add the beans and smash with the back of a ladle or large spoon until softened and heated through, another 2-3 minutes.

Remove from heat and stir in pre-shredded Mozzarella or Monterey Jack, sour cream, cumin and cayenne pepper, stirring until cheese is melted. Season with salt and pepper to taste.

Transfer to a serving dish and sprinkle Cotija cheese on top. Serve warm or at room temperature with chips and vegetables.

Leftover dip can be refrigerated and reheated in the microwave.

Makes 17 appetizer-sized servings (about 2 3/4 cups)
Source: the California Milk Advisory Board. Contact: Context Marketing