Sunday, December 16, 2012

Black Bean Chilie Dip

I knew I was going to need a snack for the football games today. I had the recipe this was based on sitting on the bar and decided to veg-anise this dip. It didn't require much tweeking and is really delicious. I served it with organic corn tortilla chips. It also reheats easily in the microwave.
  • 1 (15-ounce) can black beans, rinsed, drained 
  • 1/2 cup frozen whole kernel corn, thawed
  • 1/3 cup salsa
  • 1/4 cup water
  • 2 teaspoons chili powder
  • Cooking spray
  • 4 ounces Daiya Cheddar Style Shreds
  • 1 can chopped green chilies

Preheat oven to 375°F. Put drained beans in a bowl and gently mash some of the beans with a fork.

Combine beans and next 4 ingredients.

Mix well.

Pour into a greased pie plate.

Sprinkle with cheese and green chilies.

Cover and bake at 375°F for 30 minutes or until cheese is melted and filling is bubbly. Uncover and cook an additional 5 minutes.

Serve with tortilla chips. Enjoy!


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