Bean Dip

Olive oil

Yellow onion (finely chopped)

Garlic (minced)

Poblano pepper (charred, peeled, chopped)

Cannellini beans (rinsed and drained)

Plain Greek yogurt or sour cream

Shredded sharp white cheddar

Smoked paprika

Ground cumin

Lime juice

Salt & black pepper

Optional: chopped cilantro, pickled red onion, or extra shredded cheese for garnish

Sauté onion, garlic, and chopped poblano in a preheated, greased A1 skillet

Stir in ½ cup canned beans (black or pinto), ⅛ tsp ground cumin, a pinch of chili powder, and ½ tsp lime juice

Blend half the mixture with 1 tbsp plain Greek yogurt until creamy, then return to skillet

Add 2 tbsp shredded cheese and let it melt and bubble

Serve hot with chips, topped with chopped herbs

Stir in beans, spices, and lime juice

Blend half the mixture with yogurt until creamy, then return to skillet

Add cheese and let it melt and bubble

Serve hot with chips, topped with fresh herbs or pickled onions