Spicy Black Bean Dip
Fall always has me thinking about two types of recipes: pumpkin (or apple) and football food! While I do enjoy watching college football, I’m kind of meh about the NFL. Maybe it’s because I’m from Cleveland and watching the Browns play is always painful, but my husband watches football all day every Sunday so I still feel the need to prepare some good snacks to munch on while we watch.
I love all dips, but they can get you into trouble sometimes as many can be packed with fat and calories from cream and/or cheese. Not that that’s bad, I mean, who doesn’t love those things?! But maybe sometimes you want something a little lighter. This spicy black bean dip is the answer! It takes less than 10 minutes to make and you literally just toss everything into a food processor. I like this dip because it has a nice light and fresh flavor, especially from the fresh lime juice. The jalapeno gives it a bit of a kick without being too much. You can serve it tortilla or pita chips, pretzels, or if you want to keep it lower in fat and carbs, with fresh cut veggies!
- 1 (15-ounce) can low sodium black beans, rinsed and drained
- 2 tablespoons water
- 1 lime, juiced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 tablespoon roughly chopped jalapeno pepper (can adjust for desired heat)
- salt to taste
- Add all of the ingredients to a food processor. Process until smooth or until the dip reaches desired consistency. Add salt to taste.
Serving Size:1/4 cup
Amount Per Serving: Calories: 32 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 188mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 2g Sugar: 0g Sugar Alcohols: 0g Protein: 2g