Skinny Black Bean Dip Recipes

EASY BLACK BEAN DIP

Steps:

• Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
• Chill for at least 1 hour before serving.

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.

BLACK BEAN DIP

Steps:

• Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
• Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
• *Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you're blending the dip.

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.

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.

SKINNY BLACK BEAN DIP

Steps:

• Place all ingredients in a blender or mini food processor. Blend until smooth. Season to your taste.
• The Chipotle Peppers & Adobo sauce add a nice smoky flavor with a little bit of heat. Add more if you prefer additional heat.
• Serve with fresh cut cucumbers, bell pepper strips, carrots, celery, broccoli, etc.
• You could also spread this on a whole wheat tortilla, add vegetables and make a sandwich wrap.

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.

CREAMY BLACK BEAN DIP

Steps:

• In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight., Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips.