Southwest Bean Dip

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Posted on January 14, 2012 by 2sisters in

Ingredients

This dip can be served warm or at room temperature.

Step 1
Drain the beans, reserving about two tablespoons of liquid from the can. Combine the beans, reserved liquid, chili powder, cumin, hot sauce, and salt and pepper in blender or food processor. Process until smooth.
Step 2
In a nonstick skillet, sauté the onion and garlic until soft and translucent. Add the green chilies and cook about five more minutes. Add the bean mixture and mix well.
Step 3
Transfer to a serving bowl and top with some shredded Monterey Jack cheese.

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