A warm dip is such a treat with fresh veggies or chips.  

Makes about 2 cups and serves 6 to 8

Ingredients:

• 1 tin black beans 19 oz/540 mL, drained and rinsed 

• 1 clove garlic, chopped 

• 1 ¹⁄2 tbsp  apple cider vinegar

• 1 ¹⁄2  cups loosely packed, coarsely grated cheddar cheese, plus extra for sprinkling

• ¹⁄2 cup sour cream

• 1 ¹⁄2  tsp ground cumin

• 1 tsp ground coriander

• optional cayenne powder or diced chili pepper

• water, as needed

• to taste salt & pepper

For garnish and serving:

• ¹⁄2 yellow bell pepper, finely diced

• 1 hothouse tomato, finely diced

• ¹⁄2 cup sour cream

• 1 cup shredded lettuce

• assortment of crisp flatbreads, crackers, fresh veggies or vegetable chips for dipping.

In a food processor, purée the black beans, garlic, vinegar, cheddar, cumin, coriander and chili (if using) until smooth, adding a touch of water if needed to make smooth. Season to taste and pour into an oven proof dish. Sprinkle a little extra cheese on top of the dip.

When ready to serve, bake the dip in a 375°F preheated oven until the dip is hot and the cheese fully melted, about 18 minutes. Place onto a lined plate, top with the garnishes and serve with the flatbreads and veggies for dipping.