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Appetizers
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Tex-mex Black Bean Dip
* Exported from MasterCook *
Recipe By : Jenny Hensley
Serving Size : 13 Preparation Time :0:15
Categories : Appetizers Dips/Spreads/Sauces
1 - 15 Oz Can Black Beans, Drained 1 Tsp Vegetable Oil
1/2 C Chopped Onion 2 Cloves Garlic, Minced
1/2 C Diced Tomato 1/3 C Picante Sauce
1/2 Tsp Ground Cumin 1/2 Tsp Chili Powder
1/4 C Shred Reduced Fat Mont Jack Cheese 1/4 C Chopped Fresh Cilantro
1 Tsp Fresh Lime Juice
Guaranteed to enliven any gathering, this piquant dip first appeared in our November/December 1994 issue. Be sure to keep a can of black beans in the pantry and some reduced-fat Monterey Jack cheese in the refrigerator at all times. That way you'll have a warm, spicy welcome for whomever drops in. 1. Place beans in a bowl; partially mash until chunky. Set aside. 2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and saute 4 minutes or until tender. Add beans, tomato, picante sauce, cumin, and chili powder; cook 5 minutes or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm or at room temperature with fat-free corn or flour tortilla chips. Yield: 1-2/3 cups (serving size: 2 tablespoons).
Submitted by: Connecting Neighbors
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