TLC Cooking "Black Bean Dip"

Black Bean Dip

YIELD Makes about 1-1/2 cups
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INGREDIENTS

1	can (15 ounces) black beans, undrained
1	teaspoon chili powder
1/4	teaspoon salt
1/4	teaspoon black pepper
1/4	teaspoon ground cumin
2	drops hot pepper sauce
3/4	cup minced white onion
2	cloves garlic, minced
1	can (4 ounces) chopped green chilies, drained

PREPARATION:

Drain beans, reserving 2 tablespoons liquid. Combine drained beans, reserved liquid, chili powder, salt, black pepper, cumin and hot pepper sauce in blender or food processor; process until smooth.
Combine onion and garlic in nonstick skillet or saucepan; cover and cook over low heat until onion is soft and translucent. Uncover and cook until slightly browned. Add chilies and cook 3 minutes more. Add bean mixture and mix well.

Note

Black Bean Dip can be served (hot or cold) as a dip for tortilla chips or cut-up fresh vegetables.

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Starch

1/2

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