Tex Mex Black Bean Dip
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 
 
optional garnish: additional shredded pepper jack cheese 
harvest bakery. cornbread crackers 
 
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. 
 
 
 
-- 
(ID: 8336) Mirror: rec.food.recipes: Thu, Apr 1, 2004


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