For the Dip:

1. Heat the olive oil in a heavy saucepan. Add the chili powder and cumin and stir the spices in the hot oil for 2 minutes.
2. Purée the beans in a food processor and add to the saucepan. Stir in the chopped roasted onion and garlic. Cook, stirring constantly, over low heat for 5 minutes. Stir in the hot sauce and 1 cup of the cheese and season to taste.
3. Pour into a casserole dish and sprinkle the remaining cheese over the top. At serving time, place in a hot oven or the microwave oven and heat until hot through and the cheese is melted.
4. Serve hot with tortilla chips for dipping.

*For the Roasted Onion: Rub a large, unpeeled yellow skinned onion with oil. Wrap in heavy duty aluminum foil, crimping top to close tightly. Place in a pre-heated 400° oven for 1 to 11/2 hours or until onion is soft. Allow to cool in the foil before peeling and chopping.

**For the Roasted Garlic: Cut the top off of a large, firm head of garlic, exposing the tips of the garlic cloves. Place on a square of heavy duty aluminum foil. Drizzle with some olive oil and sprinkle with a little salt. Tightly crimp the top of the foil. Place in a preheated 400° oven for 30 to 40 minutes or until soft. Cool. Gentle pressure on bottom will push the soft roasted cloves from their skin. Beans, when combined with rice, are a main staple in the diets of many cultures, particularly Hispanic. The addition of rice completes the nutritive protein value of the dish.