Tex-mex black bean dip

 
                           TEX-MEX BLACK BEAN DIP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -----ANNE STEIRER,
                         214-243-8123----------------
   30       oz           Canned black beans -- drained
    1       t            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
 
   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 ò1 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
  
 
 
                    - - - - - - - - - - - - - - - - - -