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
- Place beans in a bowl; partially mash until chunky and set aside.
- 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.