UA Recipe Collection

Piquant Dip


10 Servings
SourceJulia DuPont (2000)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes


1 cn
black beans, drained (15 oz.)
1 t
vegetable oil
1⁄2 c
onion, chopped
2 clv
garlic, minced
1⁄2 c
tomato, diced
1⁄3 c
mild picante sauce
1⁄2 t
ground cumin
1⁄2 t
chili powder
1⁄4 c
reduced-fat Monterey Jack cheese, shredded
1⁄4 c
fresh cilantro, chopped
1 T
fresh lime juice


Place beans in a bowl. Partially mash until chunky. Set aside. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and sauté 4 minutes, or until tender. Add beans, tomato, picante sauce, cumin and chili powder. Cook 5 minutes, or until thick, stirring constantly. Remove from heat. Add cheese, cilantro and lime juice, stirring well. Serve warm or at room temperature with fat-free tortilla chips.