Black Bean Dip

Published in Recipes by Chere Bork MS, RDN on April 20, 2011
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“Chere, I made the black bean dip for “snack day” at work last week. One of my coworkers didn’t pay attention to the label I made for it and actually thought it was chocolate…her tastebuds were a bit surprised! It was a fiber-licious snack and a real hit around here! Thanks for being you.” — Annie Grimmius

16 ounce black beans, drained and rinsed
1/2 cup prepared salsa
2 Tbsp. lime juice
2 Tbsp. cilantro, chopped
1/4 tsp ground cumin
1/8 tsp salt
1/8 tsp pepper

Combine all ingredients in food processor and process until smooth. Adjust seasonings to your taste. Use as a dip for corn or rice tortilla chips or raw vegetables. Makes 1 1/2 cups. Nutrition per tablespoon: 17 Calories; 1 gm Protein; 0 gm Fat; 3.3 gm Carbohydrate; 75 mg Sodium

Cannellini Bean Dip and Black Bean Dip from the 5 Ingredients for Health Living Cookbook
Dinner Club enjoying both bean dips from the 5 Ingredients for Health Living Cookbook.
Everything Tina Verburgt cooks is gorgeous and tastes fantastic!
Can you tell I celebrated March Nutrition Month?

 

From Chere Bork

I love my life! I have a passion and a purpose to share my recipe for health and happiness with RDNs and others – maybe even more so now that I’ve officially retired. If you want to learn what I discovered through coaching 1000 people over 9000 hours check out my final post, “Live Like This Is Your Last Day. Someday It Will Be!”

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