Black Bean Dip

By dette

This dip is great with RyKrisps or your favorite veggies; With 1/8 tsp of the ground red pepper, it is quite mik and excellent for all ages. But if your family prefers spicy foods, you can use up to 1/2 tsp to make it nice and fiery.

Ingredients

• 1 (15 oz) can 50% less-sodium black beans, drained
• 1/4 c. chopped onion
• 1/4 c. chopped green bell pepper.
• 1 large colve fresh garlic, coarsely chopped
• 1 tbsp lime juice, preferably fresh squeezed
• 1 tbsp lemon juice, preferably freshlyt squeezed
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/8 tsp ground red pepper, or more to taste
• 1/4 tsp ground black pepper
• 1/8 tsp salt
• 1/3 c. diced fresh tomato

Details

Servings 7

Preparation

Step 1

In the bowl of a large food proccessor fitted with a chopping blade, combine the black beans, onin, bell pepper, garlic, lime juice, lemon juice, chili powder, comin, ground red pepper, garlic, lime juice, lemon juice, chili powder, cumin, ground red pepper, black pepper, and satl. Pulse the ingredients until the mixture is p ste-like and creamy but still slightly chumky, scraping down the sides of the bowl if necessary. Transfer the dip to a small, deep bowl and top with the tomatoes. Serve immediately or refrigerate in an airtight plastic container for up to 3 days.


42 cal; 3g prot; 10 g carb; trace fat; 0 mg chol; 3 g fiber; 169 mg sodium