With Labor Day weekend quickly approaching, look no further than this Gone in a Minute Bean Dip recipe for a quick and healthy appetizer! Try pairing this bean dip with our delicious Fiesta Dip to give guests and family members a variety of options to choose from.
Gone in a Minute Bean Dip, River Road Recipes III: A Healthy Collection, p. 9
- One 15-ounce can pinto or great northern beans, no bacon
- 1-2 cloves garlic, pressed
- 1 tablespoon olive oil
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon ground cumin
- 1/2 cup picanté sauce
- Chopped green onions to garnish
Drain and rinse beans well and blend in food processor along with the garlic, oil, juice, and cumin. Transfer to a medium sized bowl and stir in picanté sauce. Garnish with the green onion tops. Serve with oven-baked chips, pita bread, or raw vegetables, or take it a step further and make your own bagel chips (recipe found in RRR III, page 258)!
Yield: 2 1/2 cups, or 20 servings of 2 tablespoons each
Nutritional Note: This recipe contains 26 calories, 0.9 grams of fat, and 108 mg of sodium per serving. You can reduce the sodium by using freshly cooked beans or simply buying no-salt added canned beans.