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Creamy black bean stack dip a great, colorful potluck dish

Mar. 10, 2013 @ 12:05 AM

With this no-bake, colorful recipe from the American Diabetes Association, you'll never stress about the perfect potluck dish again.


1 can (15 oz.) black beans, rinsed and drained

1/2 c. mild or medium picante sauce

3 T. fresh lime juice

2 T. canola oil

1 T. chopped fresh cilantro leaves, plus sprig for garnish

1 medium garlic clove, peeled

1/2 tsp. ground cumin

1 container (12 oz.) fat-free sour cream

1 ripe medium avocado, peeled, seeded and diced

1 medium tomato, seeded and diced

1 can (21/4 oz.) can sliced ripe olives, drained

1 T. fresh lime juice

Fresh vegetables, sliced for dipping


Combine beans, picante sauce, juice, canola oil, cilantro, garlic, and cumin in a blender or small food processor, secure with lid and puree until smooth. Place in a 9-inch pie pan and spread evenly over all using the back of a spoon. Top with remaining ingredients in the order listed.

Serve with a variety of fresh vegetables for dipping, such as sliced cucumber, yellow squash or bell pepper. Garnish dip with a sprig of cilantro.

Fresh tip: Adding lime juice at the end prevents the avocados from discoloring.

Nutrition Information

Calories: 80

Calories from Fat: 35

Total Fat: g

Saturated Fat: 0.g

Trans Fat: g

Cholesterol: 0 mg

Sodium: 125 mg

Total Carbohydrate: 6 g

Dietary Fiber: 2 g

Sugars: 1 g

Protein: 3 g



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