"Cumin and chili powder pack plenty of zip into this chunky bean dip, which is served warm. It's a great make-ahead dish for any kind of party or get-together. —Lynda Cavanaugh, De Forest, Wisconsin..."
INGREDIENTS
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1 small onion, chopped
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1 teaspoon canola oil
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2 garlic cloves, minced
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1 can (15 ounces) black beans, rinsed and drained
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1/2 cup diced fresh tomato
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1/3 cup picante sauce
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/4 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
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1/4 cup minced fresh cilantro
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1 tablespoon lime juice
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Tortilla chips