Jack Black Bean Dip

2 tablespoons vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

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

*#188; cup whiskey

1 teaspoon ground cumin

2 tablespoons fresh lemon juice

Hot pepper 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, whiskey and cumin. Cook until bubbly and heated through.

Mash beans lightly with a wooden spoon or a fork. Stir in lemon juice and hot pepper sauce. Serve warm or at room temperature in a serving dish topped with your choice of sour cream, chopped avocado, chopped tomato, sliced green onions, jalapeno peppers and/or chopped cilantro.

Makes about 2½ cups.

Jack Daniel's Tennessee Whiskey