Tex Mex Black Bean Dip
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| 1 (15 ounce) can black beans, drained |
| 1/2 cup thick and chunky salsa |
| 1/2 teaspoon ground cumin |
| 1 cup (4 ounces) shredded pepper jack cheese |
| 1/4 cup chopped fresh cilantro |
| 2 teaspoons fresh lime juice |
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| optional garnish: additional shredded pepper jack cheese |
| harvest bakery. cornbread crackers |
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| mash one-fourth of the black beans in a small saucepan, and stir in salsa, |
| ground cumin, and remaining whole beans. bring mixture to a simmer over |
| medium heat, and cook for 3 minutes, stirring frequently. stir in shredded |
| cheese, chopped fresh cilantro, and fresh lime juice, and cook mixture |
| over medium heat until cheese melts, stirring frequently. transfer bean |
| dip to a serving bowl, and garnish with additional shredded cheese if |
| desired. serve bean dip warm or at room temperature with crackers. |
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| (ID: 8336) Mirror: rec.food.recipes: Thu, Apr 1, 2004 |