Tex-mex black bean dip
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Tex-mex black bean dip
  Tex-mex    Beans    Dips  
Last updated 6/12/2012 1:26:25 AM. Recipe ID 60807. Report a problem with this recipe.
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      Title: Tex-mex black bean dip
 Categories: Try it, Dip, Gift
      Yield: 1 Servings
 
MMMMM-----------------ANNE STEIRER, 214-243-8123----------------------
     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
 
  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
 




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Recipe ID 60807 (Apr 03, 2005)

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