Cut the calories even more in this low-fat bean dip by using evaporated skim milk. Flavors will develop more the longer you refrigerate it.
BLACK BEAN DIP (Pantry Cooking II)
1 can (15 ounces) black beans, rinsed and drained or 2 cups cooked black beans
1/4 teaspoon salt
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Evaporated milk
4 tablespoons chopped green chilies
Dried cilantro
Blend beans, salt, onion powder, garlic powder, and cumin in a blender or food processor adding milk 1 tablespoon at a time until of dipping consistency. (About 4 to 6 tablespoons of milk will be required.) Stir in chilies. Pour into a serving bowl. Garnish with cilantro. Refrigerate several hours. Serve with tortilla chips.
