This hearty bean dip is full of flavors from the Southwest. After one taste, you'll know how good it is and wonder how it can be good for you, too!—Pat Cassity, Boise, Idaho
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup plus 1 tablespoon chopped green onions, divided
- 1/2 cup plus 1 tablespoon chopped tomato, divided
- 1/2 cup salsa
- 3 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1 teaspoon canola oil
- 1/4 cup shredded reduced-fat Mexican cheese blend, divided
- 1/4 cup minced fresh cilantro
- Tortilla chips
- In a large nonstick skillet, saute the beans, 1/2 cup onions, 1/2 cup tomato, salsa, garlic and chili powder in oil for 4-6 minutes or until heated through, gently mashing the beans while heating.
- Remove from the heat. Stir in 3 tablespoons cheese and the cilantro. Transfer to a serving dish; top with the remaining cheese, onions and tomato. Serve warm with chips. Yield: 1-1/2 cups.
Originally published as Western Black Bean Dip in Country Woman March/April 2003, p36
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Western Black Bean Dip
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review