Recipe#9597

Title: Black Bean Dip 02

From: RCJC12B@prodigy.com (Cindy Mitchell) 
 Newsgroups: rec.food.recipes 
 Subject: Black Bean Salsa Dip 
 Date: 2 Apr 1996 15:56:04 -0600 
 Message-ID: <4jn0hh$sd8@useneta1.news.prodigy.com> 

2 cans-15 oz. each- black beans
 l med. onion, finely chopped
 l small green pepper, chopped
 2 cloves minced garlic
 l tbsp. veg. oil
 l cup thick and chunky salsa
 2 tsp. ground cumin
 1/2 tsp. salt
 1/4 cup chopped cilantro
 1 cup shredded cheddar or monterey jack cheese
 1/2 cup chopped fresh tomatoes
 1/2 to l cup sour cream
 Rinse and drain one can of the beans. Place undrained contents of 
 remaining can of beans in blender or food processor and blend until 
 smooth. In 10 in. skillet cook onion, green pepper and garlic in oil 
 until tender. Add whole and pureed beans, salsa, cumin and salt and mix 
 well. Bring to a boil.
 Reduce heat and simmer uncovered 12 to 15 minutes or until thickened. 
 Stir in half the cilantro. Transfer dip to 9 in pie place or shallow 
 baking dish. Sprinkle evenly with cheese. Garnish with tomato, remaining 
 cilantro and sour cream. Serve warm with chips and vegetable dippers.