Santa Fe hot bean dip

Makes 10 to 12 servings.

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon chili powder
1 teaspoon cumin
2 one-pound cans pinto beans, drained
1 large roasted onion, chopped
3 cloves roasted garlic, chopped
1/2 teaspoon Tabasco sauce
salt or salt substitute, to taste
1 1/2 cup jack cheese, shredded
Chopped cilantro, for garnish

Directions

1. Heat the olive oil in a heavy saucepan.
2. Add chili powder and cumin, then stir for two to three minutes over medium heat.
3. Puree beans. Add to oil and spices.
4. Stir in onion and garlic.
5. Cook for five minutes, stirring occasionally, over low heat.
6. Stir in Tabasco and 1/2 cup cheese.
7. Season to taste with salt.
8. Place in small casserole dish and sprinkle 1 cup of cheese over the top.
9. Serve hot with fat-free toasted tortilla chips for dipping.

Nutrition information per serving