Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

combine and mash

Add the drained, rinsed black beans to the skillet along with cumin, smoked paprika, 1/2 teaspoon of the kosher salt, and black pepper. Cook 2 minutes to warm through. Remove from heat and stir in lime juice.

finish to texture

Transfer about three-quarters of the warmed bean mixture to a bowl or food processor and pulse or mash to a chunky purée, leaving some whole beans for texture. Mix the puréed portion back with the reserved whole beans. Adjust seasoning with remaining salt and chopped cilantro if using. Keep warm or cover until serving.

Queso Blanco (homemade)

prepare slurry

In a small bowl whisk the cornstarch with 1 tablespoon of the milk to make a smooth slurry, set aside.

heat dairy

In a small heavy-bottomed saucepan over medium-low heat combine the remaining milk, heavy cream and butter. Warm gently until just steaming (do not boil), stirring occasionally.

melt cheeses

Reduce heat to low and add the grated Monterey Jack and chopped white American cheese a handful at a time, stirring constantly until melted and smooth.

thicken and season

Whisk the cornstarch slurry again and slowly whisk it into the simmering cheese mixture. Continue to cook on very low, stirring, until the sauce thickens slightly (1–2 minutes). Stir in garlic powder, white pepper and 1/4 tsp kosher salt. Fold in diced green chiles if using. Keep warm over the lowest heat or transfer to a small insulated serving bowl.

Fresh Salsa

Combine the diced tomatoes, finely chopped red onion, chopped cilantro, diced jalapeño (if using), 1 tablespoon lime juice, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and 1/2 teaspoon olive oil in a bowl. Stir gently to combine. Taste and adjust salt or lime as needed. Let rest 10–15 minutes at room temperature for flavors to meld.

Tortilla Chips & Assembly

If using store-bought chips, arrange on a large serving platter and warm in a 350°F (175°C) oven for 4–6 minutes until warm and crisp. For homemade chips, cut corn tortillas into wedges and fry or bake per your preferred method and keep warm.

To serve, place the warm tortilla chips around three small bowls or arrange three dips side-by-side on a platter: spoon the black bean dip into one bowl, ladle the queso blanco into a second, and pile the fresh salsa into a third. Garnish the queso with a little extra chopped cilantro and a sprinkle of smoked paprika if desired. Serve with lime wedges.