SUNDAY SLOW COOKER: Super Bowl Salsa-Bean Dip

With Super Bowl Sunday looming around the corner, it's time to start planning that menu. This one is a quick fix you can throw in the crock-pot so you can concentrate on your other items. Requires little time to prep and easy to find ingredients.

Source: Weight Watchers Nov/Dec 2010 issue

Ingredients:
2 cans black beans, rinsed and drained

1 c salsa

2 garlic cloves, finely chopped

1 tsp cumin

1/2 tsp oregano

Grated zest and juice of 1 lime

1/4 c chopped fresh cilantro

1/4 c crumbled low-fat goat cheese

2 Tbs finely chopped red onion

1. Combine beans, salsa, garlic, cumin, and oregano in a 5-6 quart slow cooker. Cover and cook until beans are hot, 1-2 hours on high or 2-4 hours on low.

2. At end of cooking time, stir lime zest and juice into slow cooker. With large spoon or potato masher, coarsely mash bean mixture. If making ahead, keep warm on low or warm up to 2 hours. Stir in cilantro. Serve sprinkled with goat cheese and onion and garnished with cherry tomatoes (if using)

*I totally forgot the chopped onion and I thought it was still good. Oops!