I was searching for something new and interesting to take to the Labor Day picnic at my in-laws'. This got five stars on Cookinglight.com and the reviews are RAVING. I'm guessing I'll have to do some "kickin' it up a couple notches" to please this family of spice addicts, but I'll let you know how it is both before and after the spicing up. ;) I'm doubing the recipe, by the way... between my husband and my brother-in-law, if this is a hit, one batch will not be enough. The other brother-in-law isn't into the spicy stuff and will be munching on the plain old salsa I'm also bringing. Bleh.

Tex-Mex Black Bean Dip



1 (15-ounce) can black beans, drained
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Place beans in a bowl; partially mash until chunky. Set aside.
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add beans, tomato, picante sauce, cumin, and chili powder; cook 5 minutes or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm or at room temperature with fat-free corn or flour tortilla chips.

Yield: 1 2/3 cups (serving size: 2 tablespoons)

NUTRITION PER SERVING
CALORIES 42(21% from fat); FAT 1g (sat 0.4g,mono 0.2g,poly 0.2g); PROTEIN 2.6g; CHOLESTEROL 2mg; CALCIUM 30mg; SODIUM 136mg; FIBER 1g; IRON 0.6mg; CARBOHYDRATE 6.2g

Categories: southwestern, appetizers