Block bean dip

Yield: 24 servings

Measure Ingredient
1 \N 15 oz. can black beans,
\N \N Drained
½ teaspoon Cumin
¼ teaspoon Salt
¼ cup Chopped onion
16 ounces Sour cream
8 ounces Grated sharp cheddar cheese
\N \N Chopped cilantro for garnish
\N \N Taco chips or small flour
\N \N 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 Submitted By MICHELLE BRUCE On 05-13-95

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