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Creamy Black Bean Dip

This appealing Southwest-inspired dip can be made well in advance. If we don’t have tortilla chips on hand, we serve it with crackers. —Ashley Donovan, Glasgow, Kentucky
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    3 cups

Ingredients

  • 2 packages (8 ounces each) fat-free cream cheese, cubed
  • 1 can (15 ounces) black beans, rinsed and drained, divided
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 6 green onions, chopped
  • 1-1/2 teaspoons ground cumin
  • Dash cayenne pepper
  • TOPPING:
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons diced fresh tomato
  • 2 tablespoons chopped green onion
  • Tortilla chips

Directions

  • In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight.
  • Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips.
Nutrition Facts
1/4 cup: 95 calories, 3g fat (2g saturated fat), 10mg cholesterol, 335mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 10g protein. Diabetic exchanges: 1 lean meat, 1/2 starch.

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