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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:

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14 Servings
Prep/Total Time: 10 min.

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.

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.

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

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Reviews for Low-Fat Bean Dip (1)

Low-Fat Bean Dip

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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!

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Low-Fat Bean Dip Recipe

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Ingredients