Black Bean Dip
Browse the recipe Black Bean Dip
YIELD Makes about 1-1/2 cups
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INGREDIENTS
| 1 | can (15 ounces) black beans, undrained |
| 1 | teaspoon chili powder |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1/4 | teaspoon ground cumin |
| 2 | drops hot pepper sauce |
| 3/4 | cup minced white onion |
| 2 | cloves garlic, minced |
| 1 | can (4 ounces) chopped green chilies, drained |
PREPARATION:
- Drain beans, reserving 2 tablespoons liquid. Combine drained beans, reserved liquid, chili powder, salt, black pepper, cumin and hot pepper sauce in blender or food processor; process until smooth.
- Combine onion and garlic in nonstick skillet or saucepan; cover and cook over low heat until onion is soft and translucent. Uncover and cook until slightly browned. Add chilies and cook 3 minutes more. Add bean mixture and mix well.
Note
Black Bean Dip can be served (hot or cold) as a dip for tortilla chips or cut-up fresh vegetables.
This recipe appears in:
Tiny Seafood Tostadas with Black Bean Dip
/ Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1 tablespoon dip |
| Fiber | 1 g |
| Carbohydrate | 4 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 7 % |
| Calories | 18 |
| Protein | 2 g |
| Sodium | 134 mg |
DIETARY EXCHANGE:
| Starch | 1/2 |