Difficulty: Easy - for beginners
1 (15 oz) jar pinto beans ( refried beans will work in a pinch...although the dip will be a bit more runny)
1/2 cup sour cream
1 tablespoon DCD Sweet 'n' Spicy Cocoa rub
1/2 cup DCD Sweet 'n' Tangy Mole Sauce
juice of 1/2 lime
1/2 teaspoon Salt, plus more if needed
6-8 oz Monterey Jack Cheese, shredded
1 tablespoon chopped cilantro, for garnish
1. Preheat oven to 400 degrees F. In a food processor combine beans, sour cream, rub, mole, lime juice and salt. Process for 30-60 seconds, or until smooth.
2. Taste, and add additional salt if necessary. Divide bean mixture into large ramekins or into a small glass pyrex dish. Top with shredded cheese, and bake for 13-15 minutes, or until cheese is melted and bubbly. Let cool, garnish with cilantro and serve with tortilla chips.
Chef's Tip: If you like your bean dip more creamy, add an additional 4 oz (1/2 stick) of cream cheese to the food processor and blend as directed.