Hot Mexican Bean Dip

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• 2 cans (15 oz. each) black beans, well-drained
• 8 oz. Monterey Jack cheese or Cheddar cheese, shredded
• 1/2 cup sour cream
• 1/2 cup salsa
• 1 teaspoon hot pepper sauce

1. Preheat oven to 350°F.
2. Place black beans, half of the cheese, sour cream, salsa and hot pepper sauce in food processor bowl.  Process until slightly chunky.
3. Spoon into shallow 1-quart casserole dish.
4. Sprinkle remaining cheese on top.
5. Bake 15 minutes or until bubbly.
6. Top with additional cheese, salsa and sour cream, if desired. Serve with tortilla chips.

Serves: 8-10