Black Bean Dip
Recipe from Betty Crocker

Packed with flavor, this south-of-the-border dip is easy on your waistline! For the ultimate low-fat snack, serve with fat-free tortilla chips.


Black Bean Dip

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Ingredients
  • 2  tablespoons
    Old El Paso® chopped green chiles (from 4.5-oz can)
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  • 2 
    small onions, chopped (1/2 cup)
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  • 2 
    cloves garlic, finely chopped
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  • 2 
    cans (15 oz each) Progresso® black beans, drained, rinsed
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  • 1  cup
    plain low-fat yogurt
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  • 1  teaspoon
    ground cumin
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  • 1/2  teaspoon
    salt
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  •  
    Tortilla chips or crackers, if desired
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Directions
1.
Place chilies, onions, garlic and beans in blender or food processor. Cover and blend on medium-high speed until almost smooth.
2.
Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2-quart saucepan over medium heat, stirring frequently, until hot. Serve with tortilla chips.
Nutrition information
Calories 35 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 145 mg; Total Carbohydrate 8 g (Dietary Fiber 2 g); Protein 2 g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4%. Exchanges: 1/2 Starch. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Southwestern Layered Bean Dip
Southwestern Layered Bean Dip

Plenty of black beans, salsa and chopped fresh vegetables mean a healthy amount of dietary fiber in this Tex-Mex layered dip. We use reduced-fat sour cream along with full-fat (and full-flavored) cheese to make the dip lighter without compromising great taste. Be sure to have lots of baked tortilla chips on hand when you serve it.

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