| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Tex-Mex Black Bean Dip

1 (15-ounce) can black beans, drained
1/2 cup thick and chunky salsa
1/2 teaspoon ground cumin
1 cup (4-ounces) shredded Pepper Jack Cheese
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
Optional garnish: additional shredded Pepper Jack Cheese
Harvest Bakery® Cornbread Crackers

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

Makes 3 1/2 cups.

Recipe provided courtesy of the American Dairy Association.