Tex-Mex Black Bean Dip
1 15-ounce can black beans, drained
½ cup thick and chunky salsa
1 cup shredded pepper jack cheese
2 teaspoon lime juice
- Mash one-fourth of the black beans in a small saucepan.
- Stir in salsa, cumin, and remaining beans.
- Simmer over medium heat for 3 minutes.
- Stir frequently.
- Stir in shredded cheese, cilantro, and lime juice, and heat until cheese melts.
- Transfer to a serving bowl.
- Serve warm or at room temperature with crackers of tortilla chips.