Prep Time
9 Mins
Cook Time
6 Mins
Other Time
5 Mins
Yield
12 servings (serving size: 1/4 cup dip and 10 chips)

How to Make It

Step 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.

Step 2

Heat oil in a medium cast-iron or nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender. Add beans, tomatoes, 1/4 cup reserved tomato liquid, salt, and cumin; cook 3 minutes or until thoroughly heated, stirring constantly. Remove from heat, and let stand 2 minutes. Stir in sour cream.

Step 3

Sprinkle cheese evenly over bean mixture; cover and let stand 3 minutes or until cheese melts. Sprinkle with cilantro, and serve warm with chips.

Oxmoor House Healthy Eating Collection

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