Instructions: Place beans in a bowl; partially mash until chunky. Set aside.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic; saute 4 minutes or until tender. Add beans, tomato, and next 3 ingredients; cook 5 minutes or until thickened, stirring constantly.

Remove from heat; add cheese and remaining ingredients, stirring until cheese melts.

Yield: 1-2/3 cups (serving size: 1 tablespoon).

Serve warm or at room temperature with fat-free corn or flour tortilla chips.

NOTES : Ive been making this dip for quite some time now. It is excellent! Do give it a try, it goes great with the baked tortilla chips on the market, and far better than any jar product. This is a great last minute pantry recipe (instead of fresh tomato, a can of low-sodium diced tomatoes can be substituted.) [Elaine Pawelko

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