Cuban Black Bean Dip
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
More From Southern Living
Other Time: 2 Hours, 30 Minutes
Amount per serving
- Calories: 94
- Calories from fat: 0.0%
- Fat: 2.5g
- Saturated fat: 0.7g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.3g
- Protein: 4.7g
- Carbohydrate: 14.2g
- Fiber: 4.6g
- Cholesterol: 1.9mg
- Iron: 0.1mg
- Sodium: 352mg
- Calcium: 7mg
- 1 (6-oz.) package Cuban-style black bean soup mix
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon cumin
- 1/4 teaspoon ground chipotle chile powder
- 2 tablespoons Mexican crema or regular sour cream*
- Garnishes: diced tomatoes, thinly sliced green onions
- Fresh vegetable slices
- 1. Bring soup mix, olive oil, and 2 1/2 cups water to a boil in a medium saucepan over high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Uncover and cook 5 to 7 minutes or until thick and beans are tender. Let cool 30 minutes.
- 2. Process soup mixture, lime juice, cumin, and chile powder in a food processor 20 seconds or until smooth. Spoon mixture into a serving bowl. Cover and chill 2 hours before serving. Store in refrigerator in an airtight container up to 2 days. Spread center of dip with Mexican crema, and garnish, if desired. Serve with fresh vegetable slices.
- *Light sour cream may be substituted.
- Note: For testing purposes only, we used Nueva Cocina Cuban Style Black Bean Soup Mix and Olé Crema Mexicana.
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