Recipe for cooking tex-mex chili dip

Recipes from the Southwest US :: Southwestern Soups, Stews and Chilies

1 lb. lean ground pork or beef
1 (16 ounce) jar chunky salsa (2 c., mild, med.
    or hot, depending upon preference)
1 c. water, divided
1 (1.61 ounce) pkg. brown gravy mix (no fat or regular)
1/2 tsp. ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 to 2 tsp. finely chopped jalapeno pepper, optional
Tortilla chips or crackers

In 2-quart saucepan or large skillet; cook and stir ground pork until meat is no longer pink, then drain. Add salsa and 1/2 c. water and heat to boiling.

Meanwhile, in small bowl, blend gravy mix with 1/2 c. cool water; stir in cumin. Pour gravy mixture into boiling mixture. Heat and stir until thickened. Stir in beans and jalapeno, reduce heat and simmer 10 mins.

Transfer hot dip to heated server. Garnish with fresh cilantro leaves, if desired. Serve with tortilla chips. Makes 10 to 12 servings.

Chili Dip Quesadillas

Spread dip on flour tortillas; sprinkle and distribute with shredded cheese. Place another flour tortilla over each. Cook on hot griddle for 2 to 3 mins. per side. Cut into quarters.