Salsa Bean Dip Recipe
Salsa Bean Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Here's an easy dip perfect for your nutrition-conscious guests. The pineapple in the salsa makes for a nice, smooth flavor profile. Beverly Smith from Ferndale, Washington serves this with low fat chips or fresh veggies.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/2 cup pineapple salsa
  • 1 tablespoon lemon juice
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon pepper
  • Tortilla chips

Directions

In a food processor, combine the salsa, lemon juice, beans, parsley and pepper; cover and process until smooth. Transfer to a serving dish. Serve with tortilla chips. Refrigerate leftovers. Yield: 1-1/2 cups.
Originally published as Salsa Bean Dip in Country Woman January/February 2007, p36

Nutritional Facts

2 tablespoons: 39 calories, 1g fat (0 saturated fat), 0 cholesterol, 77mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 1/2 cup pineapple salsa
  • 1 tablespoon lemon juice
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon pepper
  • Tortilla chips
  1. In a food processor, combine the salsa, lemon juice, beans, parsley and pepper; cover and process until smooth. Transfer to a serving dish. Serve with tortilla chips. Refrigerate leftovers. Yield: 1-1/2 cups.
Originally published as Salsa Bean Dip in Country Woman January/February 2007, p36

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