Tex-Mex Black Bean Dip

Recipe Ingredients

30 oz	852g	Canned black beans - drained
1 teaspoon	5ml	Oil
1/2 cup	31g / 1.1oz	Onions - chopped
2		Garlic cloves - crushed
1/2 cup	31g / 1.1oz	Tomatoes - diced
1/3 cup	78ml	Picante sauce - mild
1/2 teaspoon	2.5ml	Cumin - ground
1/2 teaspoon	2.5ml	Chile powder
1 oz	28g	Monterey Jack - shredded
1/4 cup	4g / 0.1oz	Cilantro - fresh
1 tablespoon	15ml	Lime juice

Recipe Instructions

Dip and chips. This is a bit thicker than a dip. Easy to make in quantity for a big party or to pack in small glass containers for gifts. Must be refrigerated.

Place beans in bowl and partially mash until chunky. Set aside.

Heat oil in medium nonstick skillet over medium heat. Add onion and garlic, saute 4 minutes or until tender. Add beans, tomato, and next 3 ingredients, cook 5 minutes, or until thickened, stirring constantly. Remove from heat, add cheese and remaining ingredients, stirring until cheese melts. Serve warm or at room temperature, with fat-free corn or flour tortilla chips or cut-up veggies.

Makes about 2-1/2 cups. Recipe may be multiplied.

When made with reduced-fat cheese: 1 tb = 21 cal, 1.3 gm fat.

Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on Oct. 24, 1995.

Sylvia's comments: she served this on Baked Tostitos and it was quite good, not dry-tasting.

Source:
Vicki Cassel - Reservation Agent San Antonio

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