Serves: 24
Total Calories: 38
1. In small saucepan combine beans, salsa and cumin. Cook and stir over medium heat until heated through.
2. Reduce heat to low. Stir in 1 cup cheese until melted. Add cilantro and lime juice. Stir until combined. Transfer to serving bowl. Garnish with additional cheese, if desired. Serve warm with crackers.
This Tex-Mex Black Bean Dip recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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