1 (15ounce) can black beans, drained
2/2 cup thick and chunky salsa
3/2 teaspoon ground cumin 1 cup (4 ounces) shredded Pepper
Jack Cheese
4/4 cup chopped fresh cilantro 2 teaspoons fresh lime juice
Optional garnish: additional shredded Pepper Jack Cheese
Harvest Bakery. Cornbread Crackers
Mash one-fourth of the black beans in a small saucepan, and
stir in salsa, ground cumin, and remaining whole beans.
Bring mixture to a simmer over medium heat, and cook for 3
minutes, stirring frequently. Stir in shredded cheese,
chopped fresh cilantro, and fresh lime juice, and cook
mixture over medium heat until cheese melts, stirring
frequently. Transfer bean dip to a serving bowl, and garnish
with additional shredded cheese if desired. Serve bean dip
warm or at room temperature with crackers.
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