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Black Bean Dip

Servings: 24 Appetizers
Ratings Rating: 3.00, 4 Votes | Read Comments
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  • 1 can (15 ounces) black beans, undrained
  • Pinch chili powder
  • Pinch each salt, black pepper and ground cumin
  • 2 drops hot pepper sauce
  • 1/8 cup minced white onion
  • 1 clove garlic
  • 1 can (4 ounces) chopped green chilies, drained


  1. Drain beans, reserving 2 tablespoons liquid. Combine beans, reserved liquid, chili powder, salt, black pepper, cumin and hot pepper sauce in blender; process until smooth.
  2. Combine onion and garlic in nonstick skillet; cover and cook over low heat until onion is soft. Uncover and cook until slightly browned. Add chilies; cook 3 minutes more. Add bean mixture; mix well.
  3. Serve hot or cold with melba toasts or jicama; garnish with pepper strips, if desired.

Nutritional Information (Per Serving)
Protein:2 g
Sodium: 134 mg
Cholesterol:0 mg
Fat: < 1 g
Carbohydrates: 4 g
Exchanges: 1/2 Starch/Bread

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