habanero cheddar & black bean dip

Ingredients: 

1 teaspoon olive oil 

1/2 medium onion

1/2 teaspoon cumin seeds

1 1/4 cups canned black beans, rinsed & drained

1 medium tomato, chopped

2 tablespoons water

Dash of Kosher salt

1 tablespoon chopped fresh cilantro

Half of a lime, juiced

1/4 cup (1 ounce) habanero cheddar, pepper jack or reduced fat pepper jack cheese, shredded (I used Cabot)

Instructions:

Heat oil in a medium saucepan over medium-high heat; add onion and cumin seed. Saute 2 minutes; add beans and tomato; saute an additional 2 minutes. Add water and remove from heat. Using hand-held blender, process until desired consistency (I prefer chunky). 

Stir in salt, cilantro and lime juice. Spoon into an oven safe dish; sprinkle with cheese and broil 1 minute or until cheese is melted. Serve with whole wheat pita wedges or tortilla chips.

Makes 1 1/2 cups.