Light & Spicy Black Bean Dip

>> Monday, May 18, 2015

Light & Spicy Black Bean Dip
It doesn't get more healthy and guilt-free than this quick black bean dip!

We've whipped up this quick dip for parties and a protein-filled side to tuck into our lunches with fresh vegetables. This one suits everyone - weight watchers, vegans, gluten-free friends, and paleo diet-lovers. If you know someone who's sensitive to spicy foods, use tomatoes with bell peppers instead, and leave some good Mexican hot sauce on the side for others.

If you're like us, May and June are filled with graduation parties, early summer get-togethers with friends, and a big craving for something fresh and light to pack for lunch. This dip freezes well in small containers, so you can make a big batch and whip out a bowl when the mood hits you.


1 31-oz can black beans, rinsed and drained well
10 oz can of chopped tomatoes with chiles or bell peppers, well drained
2/3 cup fat-free sour cream, soy yogurt, or cashew cream
1/3 tsp salt
1/2 cup chopped cilantro
2 tsp fresh lime juice
2 tbsp chopped green onions, divided

For dippers:
Carrots, peeled jicama straws, cauliflower, broccoli, cherry tomatoes, celery, snap peas, green onion stalks, bell pepper slices, tortilla chips, pretzel chips (my new love!) and toasted pita wedges.


Blend together all ingredients until as smooth and chunky as you like, reserving 1 tbsp green onions. Serve sprinkled with remaining onions and a platter of things to dip in the bean mixture.

Serves 10-12. 


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