2 tablespoons Old El Paso® chopped green chiles 2 small onions, chopped (1/2 cup) 2 garlic cloves, crushed 2 cans (15 oz each) black beans, drained, rinsed 1 cup plain low-fat yogurt 1 teaspoon ground cumin 1/2 teaspoon salt Tortilla chips or crackers, if desired
Place chilies, onions, garlic and beans in blender or food processor. Cover and blend on medium-high speed until almost smooth.
Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2-quart saucepan over medium heat, stirring frequently, until hot.