Recipe by KellyC
This dip is awesome served fresh warm or at room temp. It's also good the next day refrigerated. I think the recipe may have come from Southern Living or Cooking Light. It's not pretty to look at, but one taste and they will come back for more.
Top Review by Goose Hollow Farm
I made this last night and it was wonderful! I started with dry beans (cause that's all I had) so that took longer to get them cooked, but added to the rich flavor. The only changes I made is that I used salsa instead of picante and tomatos because I didn't have any. I cooked it in a cast iron skillet and at the end I put the cheese on top instead of mixing it in and baked it in the oven until the cheese was melted. I dressed the top with some Jalopeno slices for looks. It was very pretty and tasted great. I might leave out the lime next time just cause my DH didn't care for the tang. Thanks for the great recipe!
- 1 (15 ounce) can black beans
- 1 teaspoon vegetable oil
- 1⁄2 cup onion, chopped
- 2 cloves garlic, minced
- 1⁄2 cup tomatoes, diced
- 1⁄3 cup picante sauce
- 1⁄2 tablespoon ground cumin
- 1⁄2 teaspoon chili powder
- 1⁄4 cup monterey jack cheese, shredded
- 1⁄4 cup cilantro, fresh,chopped
- 1 tablespoon lime juice, fresh
Directions See How It's Made
- Mash the beans in a bowl, set aside.
- Heat oil in a 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 regular or fat free corn or flour tortilla chips.