Serves: 20
Total Calories: 25
1. In large suacepan place beans. Add 3 cups cold water. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain. Rinse. Return beans to saucepan. Add 3 cups fresh water. Bring to boiling. Reduce heat. Simmer, covered, for 1 1/4 hours or until beans are tender. Drain.
2. In food processor bowl combine beans, cereal, picante sauce, onion, picante sauce, cumin, galrlic powder and pepper sauce. Cover and process until smooth.
3. In 1-quart casserole combine bean mixture and cilantro. Loosely cover with paper towel. Cook in microwave at high for 2 to 3 minutes or until warm.
4. Spoon sour cream on top. Sprinkle with tomato and green onion. Serve with baked tortilla chips or crackers.
This Spicy Bean Dip recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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