Black Bean Dip

Oxmoor House
2 cups (serving size: 1 tablespoon)


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1 (15-ounce) can black beans, drained
1 (8-ounce) can no-salt-added tomato sauce
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
1 teaspoon chili powder


Combine beans and tomato sauce in a small saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat.

Mash beans with a potato masher or back of a spoon. Add cheese and chili powder; cook, stirring constantly, until cheese melts.

Serve dip warm with toasted pita chips or fresh vegetables (chips and vegetables not included in analysis).

Tip: If you're on a low-sodium diet, make this spicy dip with no-salt-added beans and serve it with unsalted chips or fresh vegetables.

Created date

April 2008

Nutritional Information

Calories 19
Caloriesfromfat 0.0 %
Fat 0.4 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.3 g
Carbohydrate 2.6 g
Fiber 0.5 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 37 mg
Calcium 0.0 mg