Baked Black Bean Dip

1 (16 ounce) can black beans, drained
1 cup sour cream
3 tablespoons salsa
1/2 cup Mexican lime juice
1/2 cup Monterey jack cheese, shredded
1 scallion, chopped

Heat oven to 350 degrees F.

In a blender or food processor, combine beans, sour cream and salsa with lime juice until smooth. Pour into an 8-inch square pan coated with nonstick spray. Sprinkle with cheese and scallion. Bake for 20 to 25 minutes.

Makes about 3 cups.