Crunchy Vegetable Dip

Guacamole Dip

Creamy Parsley Veggie Dip

Skinny Crab Quiche

Hot Spinach Artichoke Dip

Tomato Guacamole Dip

Classic Spinach Dip

Onion Veggie Dip

Raspberry Chipotle Dip

Cool and Creamy Spinach Dip

Home Dishes & Beverages Dips Bean Dips

Skinny Quinoa Veggie Dip

Name: Skinny Quinoa Veggie Dip
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 32 servings
Cuisine: North America, Mexican
Ingredients: 2 cans (15 ounces) black beans, rinsed and drained; 1-1/2 teaspoons ground cumin; 1-1/2 teaspoons paprika; 1/2 teaspoon cayenne pepper; 1-2/3 cups water, divided; Salt and pepper to taste; 2/3 cup quinoa, rinsed; 5 tablespoons lime juice, divided; 2 medium ripe avocados, peeled and coarsely chopped; 2 tablespoons plus 3/4 cup sour cream, divided; 1/4 cup minced fresh cilantro; 3 plum tomatoes, chopped; 3/4 cup peeled, seeded and finely chopped cucumber; 3/4 cup finely chopped zucchini; 1/4 cup finely chopped red onion; Cucumber slices

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 15 min.

Makes

32 servings

Updated: Sep. 30, 2022

Don’t let the name fool you. This good-for-you recipe may appeal to an athlete in training, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. —Jennifer Gizzi, Green Bay, Wisconsin

Skinny Quinoa Veggie Dip Recipe photo by Taste of Home

Next Recipe

Ingredients

2 cans (15 ounces) black beans, rinsed and drained
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1-2/3 cups water, divided
Salt and pepper to taste
2/3 cup quinoa, rinsed
5 tablespoons lime juice, divided
2 medium ripe avocados, peeled and coarsely chopped
2 tablespoons plus 3/4 cup sour cream, divided
1/4 cup minced fresh cilantro
3 plum tomatoes, chopped
3/4 cup peeled, seeded and finely chopped cucumber
3/4 cup finely chopped zucchini
1/4 cup finely chopped red onion
Cucumber slices

Directions

Pulse beans, cumin, paprika, cayenne and 1/3 cup water in food processor until smooth. Add salt and pepper to taste.
In a small saucepan, cook quinoa with remaining 1-1/3 cups water according to package directions. Fluff with fork; sprinkle with 2 tablespoons lime juice. Set aside. Meanwhile, mash together avocados, 2 tablespoons sour cream, cilantro and remaining lime juice.
In a 2-1/2-qt. dish, layer bean mixture, quinoa, avocado mixture, remaining sour cream, tomatoes, chopped cucumber, zucchini and onion. Serve immediately with cucumber slices for dipping, or refrigerate.

Nutrition Facts

1/4 cup (calculated without cucumber slices): 65 calories, 3g fat (1g saturated fat), 4mg cholesterol, 54mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Skinny Quinoa Veggie Dip

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home