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    Tex-Mex Black Bean Dip

    Source of Recipe


    List of Ingredients

    30 oz canned black beans, drained
    1 tsp oil
    1/2 cup onions, chopped
    2 garlic cloves, crushed
    1/2 cup tomatoes, diced
    1/3 cup picante sauce, mild
    1/2 tsp cumin, ground
    1/2 tsp chili powder
    1 oz monterey jack, shredded
    1/4 cup cilantro, fresh
    1 tbsp 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 veggies.

    Makes about 2-1/2 cups. Recipe may be multiplied.




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