Creamy black bean stack dip a great, colorful potluck dish
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.
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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