Black Bean Dip

1 teaspoon1 olive oil

1 cup chopped onion

2 garlic cloves, minced

1/2 cup salsa

1/4 teaspoon ground cumin

1 (19 ounce) can black beans, undrained

1/3 cup minced fresh cilantro

1/2 cup goat or feta cheese, crumbled

Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes. Stir in 1/2 cup salsa, cumin, and entire can of beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick. Remove from heat, stir in the cilantro and goat cheese. Add contents to food processor and blend until well mixed. Serve warm with tortilla chips.

(Cooking Light)