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Black Bean Dip

Black Bean Dip

Oxmoor House MARCH 2006

  • Yield: 2 cups (serving size: 1 tablespoon)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 19
  • Calories from fat: 0.0%
  • Fat: 0.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.3g
  • Carbohydrate: 2.6g
  • Fiber: 0.5g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 37mg
  • Calcium: 0.0mg
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Black Bean Dip recipe

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