Recipe: Tex-mex black bean dip

We have found this recipe to be awesome, and after serving this at a Northwestern bowl game watching party, I figured I needed to post it online where I could share it easily and find it in the future if I need it, since I only have it in the old copy of Cooking Light where it came from. Note I have removed all the low fat stuff and tiny amounts of cheese that they recommend, otherwise it wouldn’t be so good.

Tex-mex black bean dip

  • 1 (15 oz.) can black beans, drained
  • 1 teaspoon vegetable oil
  • 1 small chopped onion
  • 2 garlic cloves, minced
  • 1 small diced tomato
  • 1/3 cup salsa
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • juice of 1/2 lime
  1. Place beans in a bowl; partially mash until chunky and set aside.
  2. Heat oil in a medium skillet over medium heat.  Add onion and garlic, saute until tender (about 10 minutes).  Add beans, tomato, salsa, cumin, and chili powder.  Cook 5 minutes or until thick, stirring constantly.  Remove from heat; add cheese, cilantro, and lime juice, stirr well.  Serve warm with chips.

 

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