Black Bean Dip

Jane Miles

10" Dutch Oven

8 Bottom Briquettes

14 Top Briquettes

Makes about 4 cups

Drain and rinse 2 (14 ounce) cans of black beans. Mash with a fork or potato masher. Add ½ cup sliced green onions; ½ cup salsa; 2 tablespoons fresh chopped cilantro; 1 teaspoon white vinegar; 1 teaspoon chili powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon cayenne pepper; and 1 clove garlic, minced. Mix well. Spread in an ungreased 10" Dutch oven. Sprinkle on 1 cup grated cheddar cheese; then 1 cup grated Monterey Jack cheese. Sprinkle with 1 teaspoon chili powder. Bake with 8 bottom charcoal briquettes and 14 top charcoal briquettes for 30 minutes. Serve with tortilla chips.