1 (15-oz.) can spicy chili beans, undrained

1 (15-oz.) can black beans, drained, rinsed

½ cup picante sauce

1 (8-oz.) jar jalapeno-flavored pasteurized process cheese spread

2 tablespoons chopped fresh cilantro

In a medium saucepan, combine chili beans and black beans; mash about half of the beans with a fork.  Stir in picante sauce and cheese spread.  Cook over low heat about 4 minutes or until dip is thoroughly heated and cheese melts.  Stir in cilantro.  Place in a small chafing dish or fondue pot; keep warm for serving.