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.