Black Bean Dip

Packed with flavor, this south-of-the-border dip is easy on your waistline! For the ultimate low-fat snack, serve with fat-free tortilla chips.

Yield

4 cups dip

Ingredients

2 tablespoons Old El Paso® chopped green chiles (from 4.5-ounce can)
2 small onions, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 (15 ounce) cans Progresso® black beans, drained, rinsed
1 cup plain low-fat yogurt*
1 teaspoon ground cumin
1/2 teaspoon salt
tortilla chips or crackers, if desired

Directions

Place chilies, onions, garlic and beans in blender or food processor. Cover and blend on medium-high speed until almost smooth.*

Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2-quart saucepan over medium heat, stirring frequently, until hot. Serve with tortilla chips.

Additional Information

* Low-fat cottage cheese can be used instead of yogurt. For a smooth dip, puree cottage cheese with chilies, onions, garlic and beans.

More than just a chip dip, this black bean mixture also makes a fantastic sandwich spread, taco ingredient or tortilla soup stir-in.

Nutritional Information

2 Tablespoons: Calories 35 (Calories from Fat 0); Total Fat 0 g (Saturated Fat 0 g); Cholesterol 0 mg; Sodium 145 mg; Total Carbohydrate 8 g (Dietary Fiber 2 g); Protein 2 g

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