WW Mexican Bean Dip

WW Mexican Bean Dip. 2 points

Ingredients

* 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.