Instructions: In a 1-quart microwave-safe casserole, mash the beans with a fork. Stir in the salsa, chili powder, cumin, and salt (if desired). Stir to mix well. Stir in the cheese.

Cover with the casserole lid, and microwave on high power for 3 to 4 minutes until heated through. Remove from microwave. Stir to mix in the melted cheese. Spread the sour cream on top. Sprinkle with the chives.

Serve warm with fat-free tortilla chips. Cover and refrigerate leftovers, which will keep 3 to 4 days.

This recipe yields 20 servings.

Serving size: 2 tablespoons.

Comments: Keep this piquant Tex-Mex-style dip warm on a hot plate, or return it to the microwave briefly to rewarm it.

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