Basic, not a lot of flavor. I am sure this is a good start to good dip. It needs some additions like tomatoes, peppers, etc.
Black Bean Dip with Baby Carrots
Photo: Antonis Achilleos; Styling: Lynn Miller
Yield: Serves 8
Cost per Serving: $.45
Recipe from
More From Allyou
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 115
- Fat: 4g
- Saturated fat: 1g
- Protein: 5g
- Carbohydrate: 20g
- Fiber: 6g
- Cholesterol: 0.0mg
- Sodium: 606mg
Ingredients
- 2 15.5-oz. cans black beans, rinsed and drained
- 1/4 cup fresh lime juice (from about 2 large limes)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Salt
- 1 16-oz. bag baby carrots
Preparation
- Combine beans, lime juice, oil, cumin, onion powder, garlic powder and cayenne pepper in a food processor and process until smooth, scraping down sides of bowl as necessary. Transfer to a bowl and season with salt. Serve with carrots on the side for dipping.
Note:
This recipe also appeared in the October 2010 issue.
Black Bean Dip with Baby Carrots Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Low Sodium
- COOKING METHOD: Food Processor
- OCCASION: Halloween
- PUBLICATION: All You
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