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Black Bean Tomatillo Dip

Photo: Jeffery Cross; Styling: Randy Mon
Total time 30 mins
Yield Makes 2 cups
What's good about it: Puréed beans are, of course, low in fat. Tomatillos add vitamin C and so much flavor, you won't even miss the usual cheese. Serve with baked tortilla chips.

Ingredients

  • 1/2 pound tomatillos, husked and rinsed
  • About 2 tbsp. coarsely chopped cilantro
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 small garlic clove, minced
  • 1 can (15 oz.) reduced-sodium black beans, rinsed and drained
  • 1/4 cup reduced-sodium chicken or vegetable broth
  • 1 teaspoon chopped canned chipotle chile
  • 1/3 cup chopped drained roasted red peppers
  • 1/4 cup plain whole-milk Greek yogurt

Nutrition Information

  • calories 38
  • caloriesfromfat 20 %
  • protein 1.9 g
  • fat 0.9 g
  • satfat 0.5 g
  • carbohydrate 5.5 g
  • fiber 1.6 g
  • sodium 137 mg
  • cholesterol 1.6 mg

How to Make It

  1. Preheat broiler. Put tomatillos on a rimmed baking sheet and broil 2 to 3 in. from heat, turning once, until charred in places, about 12 minutes. Let cool 5 minutes.

  2. Pulse tomatillos (including skins) only 4 or 5 times in a food processor with 2 tbsp. cilantro, the zest, and 1/4 tsp. each salt and pepper. Scrape into a bowl; set aside.

  3. Pulse garlic, beans, broth, chipotle, and remaining 1/4 tsp. each salt and pepper in a food processor until almost smooth.

  4. Spread bean mixture in a small bowl (preferably straight-sided). Spoon red peppers, then tomatillo sauce in layers on top. Spoon yogurt in the middle. Garnish with more cilantro and serve with chips.

  5. Note: Nutritional analysis is per 3-Tbsp. serving.