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Tex-Mex Black Bean Dip

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$EDR Tex Mex Black Bean Dip$

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SERVES: 16

SERVING SIZE: 2 tablespoons

COOK TIME: 20 Min

No need to wait for Cinco de Mayo to enjoy our hearty Tex-Mex Black Bean Dip. Serve it with baked tortilla chips and fresh veggie sticks, and dig in!

What You'll Need

2 (16-ounce) cans black beans, rinsed and drained, divided
1 cup salsa, divided
1 teaspoon vegetable oil
3/4 onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
1 tablespoon dried cilantro leaves
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 cup finely shredded reduced-fat Cheddar cheese
1 tomato, chopped

What to Do

In a blender or a food processor fitted with its metal cutting blade, combine 1 can beans and 1/4 cup salsa; blend or process until smooth.
Heat the oil in a large skillet over medium heat and sauté the onion, pepper, and garlic for 5 to 7 minutes, or until tender.
Add the puréed bean mixture, the cilantro, cumin, salt, and the remaining can of beans and salsa; mix well. Reduce the heat to low and simmer for about 5 minutes, stirring frequently.
Pour the dip into a shallow serving dish, top with the cheese and tomato, and serve immediately.