Tex-Mex Black Bean Dip
- 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 clove garlic, minced
- 1 tablespoon dried cilantro leaves
- 2 teaspoon 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.