Creamy Tex Mex Bean Dip w/tortilla chips

Creamy Tex Mex Bean Dip w/tortilla chips
4 (8 inch) whole wheat tortilla’s cut into strips or triangles
1 (15 oz) can black beans rinsed and drained
4 oz reduced fat cream cheese
½ c hot salsa
1 Tbsp lime juice
1 tsp ground cumin
½ tsp chili powder
2 Tbsp shredded cheddar cheese
Heat oven to 350. Arrange tortilla strips on baking sheet, spray both sides with olive oil cooking spray and lightly salt. Bake until crisp. (about 12 min or so)
While chips are baking blend together beans, cream cheese salsa, lime juice, cumin and chili powder in food processor until smooth. Transfer mixture to nonstick skillet and heat over med-low heat stirring constantly until hot (about 5 min) do not boil.
Transfer dip to serving bowl, sprinkle with cheese and serve hot with tortilla chops.

As you can tell, I didn't make my own tortilla chips this time, but I have in the past, turning them into chips is a great way to finish off a pack you have sitting around. This bean dip is so yummy, and something easy to whip up for a potluck or afternoon snack (or dinner depending on how tired you are!) :-)