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Black Bean Dip

Black Bean Dip

This can be made a day ahead and refrigerated until ready to serve. Prep: 8 minutes.

Health SEPTEMBER 2005

  • Yield: 8 servings (serving size: 4 tablespoons dip)

Ingredients

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup bottled salsa
  • 1/2 cup fat-free sour cream
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro

Preparation

1. In a food processor, combine beans, salsa, sour cream, and cumin. Process until smooth.

2. Transfer the mixture to a medium bowl, and fold in cilantro. Serve dip with crudités such as celery, carrots, and sliced red bell peppers; pita wedges; and fruit.

Nutritional Information

Amount per serving
  • Calories: 130
  • Fat: 1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7g
  • Carbohydrate: 26g
  • Fiber: 6g
  • Cholesterol: 1mg
  • Iron: 2mg
  • Sodium: 377mg
  • Calcium: 94mg
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Black Bean Dip Recipe

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