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Warm Black Bean Dip Recipe

Photo by: Taste of Home

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Cumin and chili powder pack plenty of zip into this chunky bean dip, which is served warm. Says Lynda Cavanaugh of De Forest, Wisconsin, "It's a great make-ahead dish for any kind of party or get-together."

This recipe is:

Healthy

Quick

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8 Servings
Prep/Total Time: 15 min.

Ingredients

1 small onion, chopped
2 garlic cloves, minced
1 teaspoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1/2 cup diced fresh tomato
1/3 cup picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
1/4 cup minced fresh cilantro
1 tablespoon lime juice
Tortilla chips

Directions

In a large nonstick skillet, saute onion and garlic in oil until tender. Add the beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips. Yield: 2 cups.

Nutritional Analysis: One serving (1/4 cup dip) equals 73 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 270 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat.

Warm Black Bean Dip published in Taste of Home February/March 2003, p47

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