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.



by 2  people


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Ingredients
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    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

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
Per Serving: cal. (kcal) 35, carb. (g) 8, fiber (g) 2, pro. (g) 2, sodium (mg) 145, calcium (mg) 20, iron (mg) 1, Starch () 1, Percent Daily Values are based on a 2,000 calorie diet
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