2 1/2 cups rinsed and drained black beans

8 oz. cream cheese, softened

1/2 cup sour cream

1 tsp. salt, divided

Juice of 1 lime, divided

1 8 oz. jar Clean Plate Pantry Mole Sauce concentrate, divided

Diced fresh tomato, chopped cilantro, cotija for garnish

Tortilla chips to serve


Set aside 3 tbsp of the Mole concentrate.

Add remaining Mole, beans, 3/4 tsp salt, and half of the lime juice to the bowl of a food processor. Process until desired consistency. Spread mixture into the bottom of an 8” x 8” square baking pan.

Add the cream cheese, sour cream, 1/2 tsp salt, remaining lime juice, and 2 tbsp of Mole concentrate to the food processor. Process until smooth, scraping down the sides to fully incorporate. Spoon on the top of the bean mixture and spread into an even layer.

Sprinkle with tomato, cilantro, and cheese. Combine remaining 1 tbsp of Mole concentrate with 1 tbsp water and drizzle over dip. 

Cover and cool in the refrigerator for at least 1 hour. Serve cold with tortilla chips for dipping.