EASY BLACK BEAN DIP
A delicious, healthy, easy-to-make dip that is wonderful with baked tortilla chips.
Provided by BEE_QUEEN
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
- Chill for at least 1 hour before serving.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 471.2 mg, Sugar 0.2 g
BLACK BEAN DIP W/ WHOLE-GRAIN BAKED TORTILLA CHIPS
Steps:
- Spray large skillet with canola oil spray and place over medium-high heat. Add onions and garlic and saute until translucent and fragrant. Put onion mixture, beans, tomato, salt, cilantro, lime juice, and cumin in food processor. Process until smooth. Add enough water to make a fairly thin dip -- it makes the serving seem larger and it covers more chips. Serving size -- 2 T. Nutrition information per serving: Calories -- 50; protein 4.5 g; sodium 254 mg; cholesterol 3.8 mg; carbohydrates 7 g. To make tortilla chips, take multi-grain flour tortillas in the soft taco size. Moisten slightly with water, cut into 16 wedges each. Spread them out on a cookie sheet and sprinkle lightly with salt (approximately 1/4 t. salt per tortilla total). Bake at 500 degrees until crispy. Remove from cookie sheet and let cool on a rack. Serving size is 16 chips. Nutrition information per serving: Calories 140; protein 5 g; sodium 460 mg; cholesterol 0 mg; fat 4 g; carbohydrates 23 g. Carrots Nutrition information per serving of 10: Calories 40; Protein 1 g; sodium 45 mg; fat 0 g; carbohydrates 9 g. Grapes Nutrition information:Calories 105; fat 0 g; carbohydrates 7 g (sorry don't know sodium and cholesterol -- I assume they are zero).
CREAMY BLACK BEAN DIP
This lightly-flavored bean dip is a great appetizer. It is quick and easy to make. Serve with tortilla chips.
Provided by afb
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the black beans, balsamic vinegar, ketchup, apple cider vinegar, salt, onion powder, and chili powder in a food processor; pulse until creamy. Serve at room temperature.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 518.2 mg, Sugar 1.2 g
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
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- 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 : Calories 95 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 335mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges
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BLACK BEAN DIP - ONCE UPON A CHEF
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Cuisine Costa Rican, Mexican, Tex-MexTotal Time 20 minsCategory AppetizersCalories 114 per serving
- Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
- Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
- *Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you're blending the dip.
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