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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Cumin and chili powder pack plenty of zip into this chunky bean dip, which is served warm. Says Lynda Cavanaugh of De Forest, Wisconsin, It's a great make-ahead dish for any kind of party or get-together. Ingredients:
1 small onion, chopped |
1 teaspoon canola oil |
2 garlic cloves, minced |
1 can (15 ounces) black beans, rinsed and drained |
1/2 cup diced fresh tomato |
1/3 cup picante sauce |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 cup shredded reduced-fat mexican cheese blend or cheddar cheese |
1/4 cup minced fresh cilantro |
1 tablespoon lime juice |
tortilla chips |
Directions:
1. In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips. Yield: 2 cups.
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