This Black Bean Dip is the other dip I made for our bridge friends when they gathered at our house. I found this recipe in The Ultimate Southern Living Cookbook (1999). It was super easy and fast to prepare. I didn't read that the recipe said to serve warm. I made it in the morning so I wouldn't be rushed just before they arrived. It worked out fine though. I just reheated it in the microwave just before they arrived. I'm not crazy about black beans, but enjoyed the dip.
1 (15 ounce) can black beans, drained
1 (8 ounce) can of tomato sauce
1/2 cup (2 ounces) shredded cheddar cheese
1 teaspoon chili powder
Garnish: shredded cheddar cheese
Combine the beans and tomato sauce in a saucepan; bring to a boil over medium heat stirring occasionally.
Remove from heat.
Mash beans with a potato masher or the back of a spoon.
Add the cheese and chili powder; stirring constantly until cheese melts.
Garnish if desired.
Serve dip warm with tortilla chips or pita chips or crackers.
Yield: 2 cups.
Calories: 25/tablespoon
BLACK BEAN DIP
1 (15 ounce) can black beans, drained
1 (8 ounce) can of tomato sauce
1/2 cup (2 ounces) shredded cheddar cheese
1 teaspoon chili powder
Garnish: shredded cheddar cheese
Remove from heat.
Garnish if desired.
Serve dip warm with tortilla chips or pita chips or crackers.
Yield: 2 cups.
Calories: 25/tablespoon
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