Wednesday, October 23, 2013

Black Bean Dip



This very yummy black bean dip is a perfect  party appetizer or a side dish to accompany any Mexican main course. Serve with tortilla chips.

serves 6 ( about 1/4 c. = 3 points + )

  • 1 tsp. olive oil
  • 1 c. chopped onion
  • 1 tsp. crushed garlic
  • 1 tsp. ground cumin
  • 1 ( 15 oz) can black beans, undrained
  • 1/4 c. shredded, part-skim mozzarella
  • 2 T. crumbled queso fresco cheese
  • 1 can ( 10 oz) Rotel diced tomatoes with green chilies, drain most of the liquid
  •  chopped fresh cilantro


Heat oil in a nonstick skillet coated with cooking spray. Add onion and cook until tender. Stir in garlic and cumin. Add black beans with liquid from the can. Bring to a boil. Mash with a potato masher. Cook until thickened ( 5-10 minutes)
Transfer bean mixture to an 8 inch square pan coated with nonstick spray. Top with mozzarella and queso fresco.
Bake for 12 minutes or until hot and bubbly. Top with Rotel tomatoes and cilantro.

3 comments:

  1. yummy! looks good :)

    http://therealfoodrunner.blogspot.com

    ReplyDelete
  2. Hi! Is there a contact area where I can message you about possibly scheduling a interview for a podcast? Thanks! Meredith from Half Size Me

    ReplyDelete
    Replies
    1. Meredith,
      You can contact me at jgdunn@wi.rr.com

      Delete

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