Saturday, March 21, 2009

WW Mexican Bean Dip

WW Mexican Bean Dip. 2 points
* 2 cans pinto beans, rinsed and drained
* 1 can diced tomatoes and greene chiles, undrained
* 1 teaspoon olive oil
* 2/3 cup chopped onion
* 1 garlic clove, minced
* 1/4 tsp. sald
* 1/4 tsp. ground cumin
* 1/4 cup reduced fat sour cream
* 1/4 cup shredded Monterey Jack cheese
* 1 tablespoon chopped fresh cilantro
* 6 ounces baked tortilla chips
1. Place half of beans in a bowl; mash with a fork or potato masher. Stir in remaining whole beans. Drain tomatoes, reserving 1/4 cup liquid.
2. Heat oil in a medium cast-iron or nonstick skillet over medium-high heat. Add onion and garlic, saute 2 minutes or until tender. Add beans tomatoes, 1/4 cup reserved tomato liquid, salt, and cumin; cook 3 minutes or until thoroughly heated, sitrring constantly. Remove from heat, and let stand 2 minutes. Stir in sour cream. Spoon bean mixture into a serving bowl.
3. Sprinkle cheese over dip; cover and let stand 3 minutes. Sprinkle with cilantro. Serve with chips. Makes 24 servings, serving size: 2 tablespoons dip and 5 chips.

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