Title: Block Bean Dip
Categories: Dip
Yield: 24 Servings
| 1 | | 15 oz. can black beans, |
| | | Drained |
| 1/2 | ts | Cumin |
| 1/4 | ts | Salt |
| 1/4 | c | Chopped onion |
| 16 | oz | Sour cream |
| 8 | oz | Grated sharp cheddar cheese |
| | | Chopped cilantro for garnish |
| | | Taco chips or small flour |
| | | Tortillas |
In blender or food processor, blend black beans, cumin and salt until
smooth. In glass bowl or baking dish, layer bean mixture, chopped onion,
sour cream and grated cheese. Top with cilantro, if desired. Serve with
taco chips or small flour tortilla halves. F.A.T. Reducer: Use lowfat sour
cream and lowfat cheddar cheese. *From "Quick Bytes: Computer Lover's
Cookbook" by Diane Pfeifer* ~Typed for you by Michelle Bruce