Black Bean Dip
Enjoy this low-fat dip with raw vegetables, baked tortilla chips, in a burrito or in the Veggies in a Blanket recipe.
1 1/2 cups cooked or canned black beans, rinsed and drained
1 cup salsa
1/2 tsp ground cumin
PER SERVING: 81 calories; 0.4 g fat; 0.1 g saturated fat; 4.2% calories from fat; 0 mg cholesterol; 4.7 g protein; 15.4 g carbohydrate; 2.7 g sugar; 3.8 g fiber; 280 mg sodium; 47 mg calcium; 1.6 mg iron; 6.4 mg vitamin C; 172 mcg beta-carotene; 0.6 mg vitamin E
Combine the beans, salsa, and cumin in a food processor or blender and process until smooth. Stop and scrape down the sides of the container with a rubber spatula as needed.
Stored in a covered container in the refrigerator, leftover Black Bean Dip will keep for up to 3 days.
For a spicier dip, add more cumin, diced jalapenos or crushed red pepper flakes.
See the Bean Cooking Chart for directions on cooking the beans.