Tex Mex Black Bean Dip

Submitted by Brookelynne26

"From Cooking Light"

 

• Ready In: 10mins
• Ingredients: 11
• Yields: 1 3/4 cups
• Serves: 10

ingredients

• 1 teaspoon vegetable oil
• 1⁄2 cup chopped onion
• 2 garlic cloves, minced
• 1⁄2 cup diced tomato
• 1⁄3 cup bottled picante sauce
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 1 (15 ounce) can black beans, drained
• 1⁄4 cup shredded reduced-fat monterey jack cheese
• 1⁄4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

directions

1. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomato and next 4 ingredients (tomato through beans); cook 5 minutes or until thick, stirring constantly. Remove from heat; partially mash with a potato masher. Add cheese, cilantro, and lime juice, stirring until cheese melts. Serve warm or at room temperature.

Reviews

[arjuby]

This recipe takes a little chopping, but it is worth it. Best served at room temperature. Keeps well for several days when refrigerated.