Low-Fat Bean Dip Recipe
Low-Fat Bean Dip Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 14 servings


  • 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

Nutritional Facts

2 tablespoons: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 149mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 vegetable.


  1. 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.
Originally published as Low-Fat Bean Dip in Taste of Home April/May 1996, p64

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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rogue6175 User ID: 4683477 6993
Reviewed Jul. 8, 2011

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

kludwik User ID: 2749829 3623
Reviewed Jan. 11, 2008

"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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