Rio Grande Dip - cooking recipe

Ingredients

2 (15 oz.) cans black beans, rinsed and drained
1 c. salsa
1 (4 oz.) can diced green chilies, drained
1 medium tomato, finely chopped
1/2 c. sliced green onion
1 c. shredded Monterey Jack cheese

Preparation

Place half the beans and salsa in a blender container.
Cover; blend until smooth.
Repeat with remaining beans and salsa.
Spoon beat mixture into a 9-inch pie plate.
Top with chilies, tomato and green onion.
Bake, uncovered, in a 350\u00b0 oven for 20 minutes. Top with cheese; bake 5 minutes more.
Serve with tortilla chips. Yields 10 to 12.