This Week's Chef Showcase Features Black Bean Dip

Published 10/04 2013 03:21PM

Updated 10/04 2013 05:19PM

Jennifer Horton-Foreman of the Philipsburg Elks Lodge and Country Club was in the Central Pa Live kitchen as part of our Chef's Showcase. This is the third part of an 8 part segment and for part three she has decided to treat us to some of her "amazing" dips. She was kind enough to share the delicious recipe with us. Instead of trying to make it at home though we would highly reccommend heading out to The Philipsburg Elks Lodge and Country Club and letting Jennifer whipe you up a some of her "amazing" dips.

Black Bean Dip
1 Can of Black Beans, Rinsed & Drained
1 Jar of Salsa
1 Cup Moterey Jack & Cheddar

Puree Black Beans in Food Processor
Spoon into Small Pot or Crock Pot
Add Salsa & Cheese
Heat & Eat!

Baked Fontina
1/2 lb. Italian Fontina, Rind Removed, Cubed
9 Cloves Fresh Garlic, Peeled & Sliced into Small Rounds
1 Tbsp Fresh Thyme, Chopped
1 Tbsp Fresh Rosemary, Chopped
3 Tbsp Extra Virgin Olive Oil
1/2 Tsp Kosher Salt
1/2 Tsp Pepper

Placed cubed fontina covering the bottom of an 8" cast iron skillet. Drizzle olive oil over cheese. In a small bowl, mix herbs and garlic. Sprinkle over cheese, then top with salt and pepper to taste.

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