Black Bean Dip - 2

Course : Dips
Serves: 6
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16 ounces cooked black beans -- rinsed and drained
1 small ripe tomato
1/2 medium red bell pepper -- seeded or
1 medium green Anaheim pepper -- seeded
1 small red onion
2 cloves garlic
3 tablespoons hot sauce -- (your favorite)
1/4 cup cilantro leaves
1 cup Monterey Jack cheese -- grated
2 tablespoons chopped cilantro -- (garnish)

Preparation / Directions:

In combine the beans, tomato, bell pepper, onion, garlic, hot sauces, and cilantro in a blender or food processor. Process until slightly chunky. Remove puree into a saucepan and cook over low heat until hot, about 10 minutes. Stir in the cheese and cook until melted. Garnished with chopped cilantro. Serve warm with tortilla chips.

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