I like September for many reasons. First off, it is my birthday month. Second, it marks the start of fall. This time last year we went on a river rafting trip. One of the meals served was this 12-layer bean dip cooked in a big cast iron skillet. In remembrance of the trip, we decided to create our own at home. It’s not 12 layers but it’s super easy and delicious. We’ll probably be re-making this for Super Bowl this year.
- 1 can of black beans
- 1 can of refried beans
- 1 can of diced tomatoes
- 1 jalapeno, diced
- 6 – 8 oz of cream cheese
- 1 tbsp chili powder
- 1/2 tsp sea salt
- 1 clove garlic, minced
- 2 tsp cumin
- 1 1/2 cups shredded cheese of your choice (I did a blend of cheddar and monterey jack)
- Preheat the oven to 375 degrees
- Heat a cast iron skillet over medium heat with a drizzle of oil and cook the garlic in spices for 30 seconds. Take the skillet off the heat.
- Add the can of rinsed black means into the skillet and use a fork to mash.
- Add the refried beans and combine.
- Layer in the cream cheese, tomatoes, and top with shredded cheese.
- Bake for 20 – 30 minutes.
- Take the skillet out of the oven and top with diced jalapeno and extra shredded cheese if desired.
Enjoy with a bag of tortilla chips!