Mix dry ingredients well.  Using a medium saucepan over medium-high heat,
 whisk dry ingredients into water.  Stir until mixture boils (about 1
 minute), then cover pan and reduce heat to low.  Cook 4 minutes.  Stir in
 1/2 cup mild picante sauce.  Serve hot or cold.  Mixture thickens as it
 cools.
 
 For a festive dip, spoon warm dip into a 9"x12″ cake pan or cookie sheet. 
 Spread with 1/2 cup fat free sour cream and/or guacamole, 1 cup chopped
 green onions, 1/2 cup grated low-fat cheddar cheese, and 1/4 cup chopped
 or sliced olives.  Top with extra salsa if desired.
 
 For a quick meal, using an 8″ square or round cake pan, layer flour or
 corn tortillas, hot bean dip, sour cream, cheese and olives.  Top with
 extra salsa if desired.  Bake at 400x or in the microwave until mixture
 bubbles in the middle, about 15 minutes.  Serve topped with shredded
 lettuce and chopped tomatoes.

Plain Text Version of This Recipe for Printing or Saving