Jack Black Bean Dip

July 28, 2013


2 tablespoons vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

2 cans (about 15 ounces each) black beans, drained

¼ cup Jack Daniel's Tennessee Whiskey

1 teaspoon ground cumin

2 tablespoons fresh lemon juice

Lynchburg Tennessee Whiskey Jalapeño Hot Sauce, to taste


Heat oil in a large saucepan. Stir in onion and garlic, and cook over medium heat until onions are tender, about 5 minutes. Stir in beans, Jack Daniel's, and cumin. Cook until bubbly and heated through. Mash beans lightly with a wooden spoon or a fork. Stir in lemon juice and Lynchburg Tennessee Whiskey Jalapeño Hot Sauce. Serve warm or at room temperature in a serving dish topped with your choice of toppings.