1jalapeñominced (I like the ribs/seeds in for extra spice)
3scallionsminced (greens tops only)
4-5ozsharp cheddar cheesegrated
Tajínoptional, for topping
Fresh torn cilantro leavesfor garnish
Tortilla chipsto serve
Instructions
Begin by preparing the beans. Generously coat the bottom of a medium sauté pan with oil and heat until hot.
Add in onions and garlic and sweat until soft, 4-5 minutes.
Add in beans and chili powder. Season with salt and pepper. Add broth and simmer over medium-low for 4-5 minutes until the liquid is reduced by about a third.
Mash beans with a potato masher until smooth but still slightly chunky. Cool completely.
Once the beans are cooled, begin making the dip. Toss tomatoes, red onions, and lime juice in a small bowl. Season with salt and pepper to taste. Set aside.
To assemble the dip, choose a large plate, platter, or anything that you can thinly spread all the ingredients out on. The plate I used was 12" in diameter. A small sheet tray (9 1/2″ x 13″) would also work great!
Spread cooled beans on the bottom of the platter. Top with the sour cream and spread out thin all over the beans.
Using a slotted spoon, top with the tomato and onion mixture all over, leaving behind as much liquid as you can. You don’t want the dip to be too wet!
Top with both peppers and jalapeños all over. Sprinkle on scallions and cheese to cover.
Top with as much Tajín as desired and torn cilantro. Serve with tortilla chips