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Tuesday Jan. 06, 2009
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Mexican Black Bean Dip
Submitted by Genevieve Capstaff
1 15oz can black
beans, drained
1 Tsp olive oil-
1/2 c chopped onion
2 minced garlic cloves
1/2 c diced and seeded tomato
1/3 c mild salsa or picante
sauce
1/2 tsp ground cumin
1/2 tsp chili powder
1/4c shredded Monterey Jack
or Cheddar cheese
1/4 c fresh cilantro or
parsley chopped
juice of 1/2 lime
several drops of hot sauce.
Directions :
Heat oil in skillet (medium
heat), add onion and garlic saute 4 minutes. Add beans,tomato, salsa, cumin,
chili powder—cook 5 minutes, stir constantly. Remove from heat and add
cheese, cilantro, lime juice and hot sauce. Serve warm or at room temperature.
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