Skinny Quinoa Veggie Dip
Don’t let the name fool you. This good-for-you recipe will appeal to the health-conscious, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. —Jennifer Gizzi, Green Bay, Wisconsin
Ingredients
- 2 cans (15 ounces) black beans, rinsed and drained
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1-2/3 cups water, divided
- Salt and pepper to taste
- 2/3 cup quinoa, rinsed
- 5 tablespoons lime juice, divided
- 2 medium ripe avocados, peeled and coarsely chopped
- 2 tablespoons plus 3/4 cup sour cream, divided
- 1/4 cup minced fresh cilantro
- 3 plum tomatoes, chopped
- 3/4 cup peeled, seeded and finely chopped cucumber
- 3/4 cup finely chopped zucchini
- 1/4 cup finely chopped red onion
- Cucumber slices
Reviews
I used celery sticks to dip. It was good. My hubby did get out some tortilla chips, but it was satisfying with veggies.
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Terrible recipe, its more like a salad than a dip. This looks very deceiving from the photo.