* Exported from MasterCook * Tex-Mex Black Bean Dip Recipe By : Anne Steirer Serving Size : 1 Preparation Time :0:00 Categories : Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 oz Black beans (2 cans) -- drained 1 ts Oil 1/2 c Onions -- chopped 2 cl Garlic -- crushed 1/2 c Tomatoes -- diced 1/3 c Picante sauce -- mild 1/2 ts Ground cumin 1/2 ts Chili powder 1 oz Monterey Jack -- shredded 1/4 c Fresh cilantro 1 tb Lime juice Dip and chips--yum! 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 vegetables. Yield: 2-1/2 Cups When made with reduced-fat cheese: 1 tb = 21 cal, 1.3 g fat Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on Oct 24, 1995. Formatted by: Sylvia Steiger or , CI$ 71511,2253, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes - - - - - - - - - - - - - - - - - -