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Warm Black Bean Dip

Source of Recipe

Unknown
WW Points
Exchanges
Yield: 2 cups

1 small onion, chopped
2 garlic cloves, minced
1 tsp. canola�or�vegetable oil
1 can (15 oz.) black beans, rinsed and drained
1/2 c. diced fresh tomato
1/3 c. picante sauce
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 c. shredded reduced-fat Mexican cheese blend�or�reduced-fat cheddar cheese
1/4 c. minced fresh cilantro�or�parsley
1 T. lime juice

Baked tortilla chips

In a large nonstick skillet, saut� onion and garlic in oil until tender. Add beans; mash gently. Stir in the next 4 ingredients. Cook and stir just until heated through. Remove from heat; stir in remaining dip ingredients. Serve warm with chips

Reduce 100 mg of sodium per 1/4-cup serving by cooking your own beans w/o salt.

One 1/4-cup serving of dip equals: 73 calories�.2 gm fat (1 gm saturated)�3 mg cholesterol�270 mg sodium�10 gm carbohydrate�3 gm fiber�4 gm protein ++++ Exchanges: 1/2 starch�1/2 lean meat ++++ WWP: 2