Layered Black Bean Dip

Oxmoor House
2 1/2 cups.


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1 teaspoon minced garlic (about 2 cloves)
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1/4 cup canned no-salt-added chicken broth
3 tablespoons lemon juice
1 teaspoon ground cumin
1 (8-ounce) carton nonfat sour cream
3/4 cup (3 ounces) shredded fat-free Cheddar cheese
1/2 cup seeded, finely chopped tomato
1/2 cup thinly sliced green onions (about 2 large)
1/4 cup loosely packed fresh cilantro or parsley leaves, finely chopped


Prep: 20 Minutes
Chill: 8 Hours

Position knife blade in food processor bowl; top with cover. Drop garlic through food chute with processor running; process until garlic is minced. Add beans and next 3 ingredients; process until smooth, stopping once to scrape down sides.

Spread bean mixture in a shallow serving dish. Spread sour cream over mixture. Cover and chill at least 8 hours.

Just before serving, layer cheese and remaining 3 ingredients over sour cream.

Created date

August 2009

Nutritional Information

Calories 36
Caloriesfromfat 3 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 5.7 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 30 mg
Calcium 0.0 mg