Hot Black Bean Dip Reduced Fat Food

5-MINUTE BLACK BEAN DIP RECIPE

Steps:

• In the bowl of a food processor, puree the black beans, salsa, garlic, lime juice, cumin, water and salt until smooth.
• Add the cilantro and pulse until just combined.
• Serve with tortilla chips or raw vegetables.

WARM BLACK BEAN DIP

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.

SKINNY SEVEN LAYER DIP

Steps:

• Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
• In another bowl, mash the avocado with the remaining lemon juice; set aside.
• Spread the shredded lettuce over a 12-inch serving platter.
• Layer the black beans evenly on top, followed by the Mexican-style corn.
• Spread the prepared sour cream mixture over the corn.
• Gently spread the avocado mixture on top of the sour cream.
• Pour the salsa evenly over the avocado mixture.
• Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.

HOT BLACK BEAN DIP (REDUCED FAT)

Steps:

• Preheat the oven to 325 degrees.
• In large bowl, combine beans, sour cream, salsa, salt and pepper.
• Spoon into a 3 to 4 cup shallow baking dish.
• Top with cheese.
• Bake 10 to 15 minutes, or until heated through.

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

LOW-FAT BEAN DIP

Steps:

• Combine all ingredients in a blender or food processor and process until smooth. Transfer to a serving bowl. Use raw vegetables or tortilla chips for dipping. Store in the refrigerator.

LOW-FAT HOT MEXICAN BEAN DIP

Steps:

• Place the beans, sour cream, chil powder and cumin in a food processor or blender; process until smooth.
• Spread the mixture over the bottom of a 9-inch glass pie pan.
• Top with the cheese, followed by the scallions, olives and jalapenos.
• Serve at room temperature or hot.
• If using a microwave oven, heat on high (100 percent power) for 5 to 6 minutes or until the edges are bubbly and the cheese is melted.
• If using a conventional oven, bake at 400 degrees for 20 minutes.
• Serve with reduced fat tortilla chips.

LOW FAT BLACK BEAN DIP

Steps:

• Place jalapenoes, onion, garlic, and beans in food processor.
• Cover and blend on medium high speed until almost smooth.
• Spoon mixture into bowl.
• Stir in yogurt, cumin, and salt.
• Cover and refrigerate until chilled or heat in a 1 1/2 qt.
• saucepan over medium heat, stirring frequently, until hot.
• Serve with tortilla chips or crackers.

SMASHED BEAN DIP

Steps:

• Put half the beans and chickpeas into a food processor with the lemon juice, garlic, cumin and yogurt, then whizz until smooth. Tip in the rest of the beans and pulse once to get a very chunky dip. Stir in the lemon zest and plenty of seasoning, then divide between 4 containers and store in the fridge.