Serves 2 or 3 adults as a main dish or 8 people as an appetizer.
Prep Time15 minutesmins
Total Time15 minutesmins
Servings: 8
Calories: 75kcal
Author: Mirlandra Neuneker
Ingredients
1canabout 15oz black chili beans (S&W makes a great one)
½cupsour cream
1cupgrated Mexican cheeseor your favorite cheese
1large Roma tomatodiced small
2green onionschopped
1Tbsp.chopped cilantrooptional
Diced avocado to garnish if desired
Instructions
Pour the standing liquid off the top of the beans so the level of liquid is just below the level of the beans in the can (the less liquid you use the thicker the dip). Puree the remaining liquid and the beans in a food processor with the sour cream.
In a medium sized glass bowl, microwave the bean mixture with cheese for 30-45 seconds at a time until thoroughly melted. Stir to combine.
Add the tomato and green onions. Taste and add salt if desired (if serving with salty chips you may not want it). Add cilantro if desired. Stir and serve warm with tortilla chips or fresh tortillas. Garnish with avocado chunks if desired.
Leftovers can be refrigerated and warmed again.
Notes
The sour cream can be replaced by one of the following if desired: - Low Fat Cottage Cheese (small curd) - Low Fat Sour Cream - Goat Cheese (this is a better dairy option for people who are lactose intolerant)