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 RecipesBlack Bean Dip
This can be made a day ahead and refrigerated until ready to serve. Prep: 8 minutes.
2 (15-ounce) cans black beans, rinsed and drained 1 cup bottled salsa 1/2 cup fat-free sour cream 1 teaspoon ground cumin 2 tablespoons chopped fresh cilantro In a food processor, combine beans, salsa, sour cream, and cumin. Process until smooth. Transfer the mixture to a medium bowl, and fold in cilantro. Serve dip with crudités such as celery, carrots, and sliced red bell peppers; pita wedges; and fruit. Yield: 8 servings (serving size: 4 tablespoons dip) Nutrition: CALORIES 130; FAT 1g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 7g; CHOLESTEROL 1mg; CALCIUM 94mg; SODIUM 377mg; FIBER 6g; IRON 2mg; CARBOHYDRATE 26g |
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