Aside from sour cream and cream cheese, I think beans make for one of the best dip bases. I suppose it helps that I like the taste and appreciate the low-fat protein qualities. Nutritional value always seals the deal.
Today’s featured black bean dip has only 17 calories per tablespoon (good luck beating that) and it is chock full of nutrients. Here’s a quick run down of the other nutritional qualities (estimated).
*18% of your daily recommended vitamin K
*18% of your daily recommended vitamin C
*12% of your daily recommended folate
*8% of your daily recommended vitamin A
*141 mgs of Omega Fatty Acids (Omega 3 and Omega 6)
Black Bean Dip from Eating Well
1 19-ounce or 15-ounce can black beans, rinsed
1/2 cup prepared salsa, hot or mild
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
Salt & freshly ground pepper, to taste
Directions: Combine black beans, salsa, lime juice, cilantro and cumin in a food processor. Process until smooth. Season with salt and pepper.
The dip tasted best with Tostitos (find me a dip that doesn’t, pullhease). I also tried bread, carrots, and red peppers and would recommend you do the same. Of all the black bean dips I’ve made (and I’ve made several), this is the most memorable. The taste is very smooth and the flavors blend well. The hubs (a/k/a Jason, my husband) had a hard time guessing the ingredients and he’s an experienced black bean dip eater.
Maybe it was the Cuisinart that made the dip work so well.
I purchased the Cuisinart Smart Stick Hand Blender just special for this black bean dip. Review on its way. Stay tuned…
Check out this recipe for a seven-layer bean dip!