1/2 cup medium or hot picante sauce
1 (15-ounce) can black beans, rinsed, drained
1 (4-ounce) can mild or hot chopped green chiles, drained
Combine cheese, picante sauce, black beans and green chiles in 2-quart saucepan. Cook over low heat, stirring constantly, until cheese is melted (8 to 10 minutes).
Serve warm with tortilla chips.
A small electric slow cooker makes a great serving container and keeps the dip warm.