Ensenada Black Bean Dip
2 T. OLIVE MILL Jalepeno olive oil
1 small onion, finely chopped
2 cups black beans, cooked
1 T. chicken stock
1 T. white wine
1 T. cilantro, finely chopped
1 garlic clove, pressed
1 t. ancho chili, crushed
½ cup Monterey Jack cheese, shredded
Juice of one large lime
Heat oil in skillet and sauté the onions, add black beans and mash until smooth. Add remaining ingredients except cheese and juice and simmer until heated through. Place beans in a small bowl, sprinkle with lime juice and cheese. Enjoy!
