Black Bean Dip

• 1 tablespoon olive oil
• 1 1/2 cups diced onion
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 tablespoons fresh lime juice
• 1 tablespoon water
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon chopped chipotle chile, canned in adobo sauce
• 1/4 teaspoon salt
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 tablespoons crumbled queso fresco
• 1 tablespoon minced red onion
• Chopped fresh cilantro (optional)
• 60 corn chips

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; saute 5 minutes or until tender, stirring occasionally. Add chili powder and cumin; saute 1 minute. Place onion mixture, lime juice, and next 5 ingredients (through black beans) in a food processor; process until smooth. Spoon mixture into a serving bowl; top with queso fresco, red onion, and if desired, chopped cilantro. Serve with corn chips.
2. Technique: how to prep beans Canned beans are more convenient than dried beans. For the best results, rinse thoroughly with tap water before using, and drain in a colander. Draining and rinsing canned beans gets rid of the thick liquid in the can and reduces the sodium by 40 percent.
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olive oil, onion, chili powder, ground cumin, lime juice, water, fresh oregano, chipotle chile, salt, black beans, queso fresco, red onion, fresh cilantro, corn chips

Taken from www.myrecipes.com/recipe/black-bean-dip-0 (may not work)