1
(15 ounce) can black beans, drained
1/2
cup thick and chunky salsa
1/2
teaspoon ground cumin
1
cup (4 ounces) shredded Pepper Jack Cheese
1/4
cup chopped fresh cilantro
2
teaspoons fresh lime juice
Optional garnish: additional shredded Pepper Jack Cheese
Harvest Bakery® Cornbread Crackers
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Mash one-fourth of the black beans in a small saucepan, and stir in salsa, ground cumin, and remaining whole beans. Bring mixture to a simmer over medium heat, and cook for 3 minutes, stirring frequently. Stir in shredded cheese, chopped fresh cilantro, and fresh lime juice, and cook mixture over medium heat until cheese melts, stirring frequently. Transfer bean dip to a serving bowl, and garnish with additional shredded cheese if desired. Serve bean dip warm or at room temperature with crackers.
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