Creamy Black Bean Dip

Name: Creamy Black Bean Dip
Prep time: 10 min
Total time: 10 min
Yield: 3 cups.
Cuisine: North America, Mexican
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

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

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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