BLACK BEAN AND COTTAGE CHEESE DIP

1 cup of canned black beans, drained and rinsed
1 large garlic clove
1⁄4 cup of loosely packed, fresh cilantro leaves (I do not
like cilantro, so I leave this out)
1⁄2 cup of salsa, drained
1⁄2 cup of cottage cheese (drain the liquid)
1⁄4 cup of shredded Mexican cheese blend

Directions:
Heat oven to 350 degrees. Place the beans, garlic,
cilantro and salsa in a food processor or blender and
coarsely chop. Or, you can mash the beans and chop the
cilantro by hand and then mix in the salsa. Add the
drained cottage cheese and stir. Spread the mixture into
a 2-cup oven-proof ramekin and top with the shredded
cheese. Bake for 20 minutes. Serve with sliced red
peppers and celery.

 

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