If you’re a sports fan, there’s no better way to enjoy the day with a crowd of friends and family and some of your favorite gameday snacks. Tailgating calls for the flame of a hot grill and sizzling burgers or hot dogs, but when the game is on at home, there’s nothing better than a cooler full of cold ones and some easy and flavorful finger foods.
High on the list is the ever-popular bean dip. It comes in all sorts of colors and variations, layered and multicolored or simple in origin and happily paired with a favorite crunchy chip. In this Black-Eyed Pea & Black Bean Two Layered Dip, Cacique® Queso Fresco and Cotija team up to do double duty in the delicious category and provide just the right balance of creamy and salty that any gameday fan will love. Black-eyed peas are considered a food of good luck and fortune, so why not inspire and motivate your team this Super bowl with a winning dip featuring two of Cacique’s versatile cheeses?
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 8 ounce 1/3 less fat cream cheese
- 1 wheel of Cacique® Queso Fresco
- ½ cup roasted red peppers
- Juice of 1 large lime, divided
- 3/4 cup diced tomatoes with jalapeno, divided
- 1 large clove of garlic
- 1 ½ teaspoons smoked paprika
- 2 ½ teaspoons kosher salt, divided
- 3 tablespoons olive oil
- ½ large red onion, finely diced (about 1 cup)
- 1 large jalapeno with seeds, finely minced
- 1 teaspoon ground cumin
- 1-15.5 ounce can black eyed peas, rinsed
- 1-15.25 ounce can black beans, rinsed
- 1 cup cilantro, roughly chopped
- ¼ cup fresh oregano, finely chopped
- ½ cup Cacique® Cotija cheese, crumbled
- 1 bag tortilla chips
HOW TO MAKE IT
- In a food processor, puree cream cheese, queso fresco, roasted red peppers, ½ of a lime, ¼ cup diced tomatoes with jalapenos, 1 ½ teaspoons kosher salt, garlic and paprika. Spread into an 8x8 casserole dish.
- In a large skillet over medium heat, sauté red onion and jalapeño in olive oil for about 1 minute or until soft. Add cumin, both beans, ½ cup of diced tomatoes with jalapeño, cilantro, oregano, last half of the lime, raw jalapeno and 1-teaspoon kosher salt. Stir and remove from heat. Spoon over 1st layer of dip. Add crumbled cotija cheese and additional cilantro and oregano for garnish. Serve with tortilla chips.
- Cook’s Note: Fresh oregano adds an interesting flavor component to this dip. If you can’t find fresh, you can use dried oregano just add by the teaspoon until you reach your preferred seasoning. This dip can be enjoyed right away or chilled. If you consume immediately just note the bottom layer will be a bit soft. You can adjust the spiciness of this dip by removing the seeds from the fresh jalapeno or omitting it if you prefer.