Serena Wolf's Boss Bean Dip

Servings: 8 servings

Time:

Ingredients:

2 teaspoons extra-virgin olive oil

1 medium red onion, finely chopped

3 garlic cloves, minced

2 teaspoons smoked paprika

1 teaspoon ground cumin

¾ teaspoon kosher salt

2 medium tomatoes, chopped (or one 14.5-ounce can tomatoes, drained)

⅓ cup finely chopped pickled jalapeños

Two 16-ounce cans fat-free refried beans

⅓ cup plain nonfat Greek yogurt

1½ cups grated sharp cheddar cheese, divided

½ lime, juiced

4 scallions, thinly sliced

Baked tortilla chips, brown rice crackers or pita chips, for serving

Directions:

1. In a large oven-proof skillet, heat the olive oil over medium heat. When hot, add the onion and garlic, and cook until the onion is soft and translucent, about 4 minutes. Stir in the smoked paprika, cumin and salt, and cook for about 1 minute, then add the tomatoes and pickled jalapeños. Cook until the tomatoes soften slightly, about 2 minutes, then add the refried beans, yogurt and ½ cup of the cheese. Stir until everything is well combined. Turn off the heat and stir in the lime juice.

2. Preheat your broiler on high heat. Sprinkle the remaining 1 cup cheese on top of the bean dip, then broil until the cheese is bubbling and lightly browned, about 4 minutes. Top with scallions, and serve with tortilla chips, rice crackers or pita chips for dipping.