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Black Bean Dip |
Ingredients * 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 Directions 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) Calories: 18 Protein: 2 g Sodium: 134 mg Cholesterol: 0 mg Fat: < 1 g Carbohydrates: 4 g Exchanges: 1/2 Starch/Bread |
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