I invented this recipe after reading one of my cookbooks and finding a black bean dip that sounded divine. I updated the recipe to ingredients that I usually have in my pantry. Even though this isn't the 1970's full-fat version, I think it has fantastic flavor.
1 can black beans, rinsed
8 oz can tomato sauce
1-2 TBSP onions
1-2 tsp chili powder
Place in saucepan over medium heat, but do not boil. In pan, mash beans with a potato masher (this is easier to do when they are warmed), but leave some chunks of bean for easy dipping. When thoroughly warmed and mashed, add 1/2 cup 2% shredded cheddar cheese and stir until blended. Remove from saucepan to a bowl and cool.
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