Ingredients
-
1
-
1
-
1/2
-
2
-
1/2
-
1/3
-
1/2
-
1/2
-
1/4
-
1/4
-
1
-
-
-
-
Directions
Tex-Mex Black Bean Dip, This dip is awesome served fresh warm or at room temp It’s also good the next day refrigerated I think the recipe may have come from Southern Living or Cooking Light It’s not pretty to look at, but one taste and they will come back for more , I made this last night and it was wonderful! I started with dry beans (cause that’s all I had) so that took longer to get them cooked, but added to the rich flavor The only changes I made is that used salsa instead of picante and tomatos because I didn’t have any I cooked it in a cast iron skillet and at the end I put the cheese on top instead of mixing it in and baked it in the oven until the cheese was melted I dressed the top with some Jalopeno slices for looks It was very pretty and tasted great I might leave out the lime next time just cause my DH didn’t care for the tang Thanks for the great recipe!, Yum – my husband always asks for this From Cooking Light 5 Star recipes
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Steps
|
1
Done
|
Mash the Beans in a Bowl, Set Aside. |
|
2
Done
|
Heat Oil in a Medium Nonstick Skillet Over Medium Heat. |
|
3
Done
|
Add Onion and Garlic. |
|
4
Done
|
Saute 4 Minutes or Until Tender. |
|
5
Done
|
Add Beans, Tomato and Next 3 Ingredients. |
|
6
Done
|
Cook 5 Minutes or Until Thickened, Stirring Constantly. |
|
7
Done
|
Remove from Heat. |
|
8
Done
|
Add Cheese and Remaining Ingredients, Stirring Until Cheese Melts. |
|
9
Done
|
Serve Warm or at Room Temperature With Regular or Fat Free Corn or Flour Tortilla Chips. |
