Tex-Mex black bean dip

Serves 12 people

Ingredients

2 15-ounce cans black beans, drained

1 cup thick and chunky salsa

1 tsp ground cumin

2 cups (4 ounces) shredded Pepper Jack cheese

1/2 cup fresh cilantro, chopped

4 tsp fresh lime juice

Instructions

1. Mash one fourth of the black beans in a small saucepan.
2. Stir in salsa, ground cumin and remaining whole beans.
3. Bring mixture to a simmer over medium heat, and cook for 3 minutes, stirring frequently.
4. Stir in shredded cheese, chopped fresh cilantro and fresh lime juice.
5. Cook mixture over medium heat until cheese melts, stirring frequently.
6. Transfer bean dip to a serving bowl, and garnish with additional shredded cheese if desired.
7. Serve bean dip warm or at room temperature with pita or tortilla chips.

Source: Adapted from the Midwest Dairy Association

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