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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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    32 servings

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

Directions

  • Pulse beans, cumin, paprika, cayenne and 1/3 cup water in food processor until smooth. Add salt and pepper to taste.
  • In a small saucepan, cook quinoa with remaining 1-1/3 cups water according to package directions. Fluff with fork; sprinkle with 2 tablespoons lime juice. Set aside. Meanwhile, mash together avocados, 2 tablespoons sour cream, cilantro and remaining lime juice.
  • In a 2-1/2-qt. dish, layer bean mixture, quinoa, avocado mixture, remaining sour cream, tomatoes, chopped cucumber, zucchini and onion. Serve immediately with cucumber slices for dipping, or refrigerate.
Nutrition Facts
1/4 cup (calculated without cucumber slices): 65 calories, 3g fat (1g saturated fat), 4mg cholesterol, 54mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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