Taste of Home
Creamy Black Bean Dip
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 3 cups.
This appealing Southwest-inspired dip can be made well in advance. If we don’t have tortilla chips on hand, we serve it with crackers. —Ashley Donovan, Glasgow, Kentucky
Ingredients
-
2 packages (8 ounces each) fat-free cream cheese, cubed
-
1 can (15 ounces) black beans, rinsed and drained, divided
-
3/4 cup shredded reduced-fat cheddar cheese
-
6 green onions, chopped
-
1-1/2 teaspoons ground cumin
-
Dash cayenne pepper
-
TOPPING:
-
1/4 cup shredded reduced-fat cheddar cheese
-
2 tablespoons diced fresh tomato
-
2 tablespoons chopped green onion
-
Tortilla chips
Directions
-
1.
In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight.
-
2.
Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips.
Nutrition Facts
1/4 cup: 95 calories, 3g fat (2g saturated fat), 10mg cholesterol, 335mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 10g protein. Diabetic exchanges: 1 lean meat, 1/2 starch.
© 2024 RDA Enthusiast Brands, LLC