Tex-Mex Black Bean Dip
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.
- Ready In:
- 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
- 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.
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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!Reply