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Categories:Viewed: 99 - Published at: 6 years ago
Ingredients
- 15 oz. can black beans, well drained
- 1 c. fat-free sour cream
- 1 1/4 c. thick salsa
- 1/2 c. shredded, reduced-fat Monterey Jack cheese
- 2 tsp. minced fresh cilantro (optional)
Method
- In a food processor or blender, whirl the beans and 1/4 cup of the salsa briefly.
- Spoon into the bottom of
- a 1-quart serving bowl.
- In a small bowl, whisk together the sour cream and 1/4 cup of the salsa.
- Drop by spoonfuls over the beans; spread gently to cover.
- Spoon the remaining salsa over the sour cream.
- Sprinkle with cheese and cilantro, if using.
- Cover and refrigerate for at least two hours and up to 24 hours.
- Serve with reduced-fat crackers.
- Makes 4 cups.
