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Low-Fat Bean Dip Recipe

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"Whether you're hosting a party or just treating yourself, this creamy dip is great to snack on with raw vegetables or tortilla chips," assures field editor Gladys De Boer of Castleford, Idaho.

This recipe is:

Quick

Diabetic Friendly

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Low-Fat Bean Dip Recipe

Prep/Total Time: 10 min.

Yield: 14 Servings

10 10

Ingredients

3 tablespoons lemon juice
1 can (15 ounces) pinto beans, rinsed and drained
3 tablespoons chopped green onions
2 tablespoons mayonnaise
1-1/2 teaspoons seeded minced jalapeno pepper
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon salt, optional
1/4 teaspoons sugar

Directions

Combine all ingredients in a blender or food processor and process until smooth. Transfer to a serving bowl. Use raw vegetables or tortilla chips for dipping. Store in the refrigerator. Yield: 1-3/4 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One 2-tablespoon serving (prepared with fat-free mayonnaise and without salt) equals 28 calories, trace fat (0 saturated fat), 0 cholesterol, 149 mg sodium, 5 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 vegetable.

Originally published as Low-Fat Bean Dip in Taste of Home April/May 1996, p64

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Low-Fat Bean Dip (2)

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Reviewed on Jul. 08, 2011 by rogue6175

Very easy, and quite tasty. Just watch out after cutting up those jalapenos!

Reviewed on Jan. 11, 2008 by kludwik

This one is a keeper. Especially beautiful when put in hollowed out green, yellow and red peppers. Wear gloves when working with the Jalapeno and don't touch your eyes. Excellent!