Tex-mex black bean dip
Yield: 1 Servings MMM
Ingredients:
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- 30 oz Canned black beans; drained
- 1 ts Oil
- 1/2 c Onions chopped
- 2 Garlic cloves crushed
- 1/2 c Tomatoes; diced
- 1/3 c Picante sauce; mild
- 1/2 ts Cumin ground
- 1/2 ts Chili powder
- 1 oz Monterey Jack shredded
- 1/4 c Cilantro fresh
- 1 tb Lime juice
Instructions:
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. When made with reduced-fat cheese: 1 tb = 21 cal 1.3 gm fat. Presented by Anne Steirer at a "Healthy Holiday Gifts" seminar on Oct. 24 1995. Sylvia's comments: she served this on Baked Tostitos and it was quite good not dry-tasting. Nutritional information per serving: xx calories xx gm protein xx mg cholesterol xx gm carbohydrate xx mg sodium x.x gm fiber xx gm fat ( x gm sat x gm mono x gm poly) x.x mg iron xx mg calcium x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger CI$ 71511 2253 Internet sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes
