Created by: QueenBea
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Recipe #5769 | Created on June 21, 2012
Categories: Vegetables, Appetizers, Onions, Mexican, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Make-Ahead, Entertaining, Fall/Autumn, Game/Sports Day, Ladies Luncheon, Potluck, Summer, Winter, Stove Top (more)
Spicy Black Bean Dip
"This is a spicy dip I found in a Atkin's Diet Recipe. You can adjust the heat in this if you wish by increasing or decreasing the amount of jalapeno peppers being used. "
- 1 tablespoon olive oil
- 1/2 medium red onion, chopped
- 1 jalapeno, seeded and chopped
- 1 clove garlic, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (15 oz) can black beans, drained (Reserve 3 tablespoons liquid)
What You Will Need
No special items needed.
Step 1
Heat oil in small skillet over medium heat.
Step 2
Add onion, jalapeno, garlic, chili powder, cumin, and salt; sauté until onions are soft, about 3 minutes.
Step 3
Add beans and heat through, about 3 minutes.
Step 4
Transfer mixture to a food processor; puree with reserved bean liquid until smooth.
Step 5
Serve, or refrigerate in an airtight container for up to 3 days.
- Serving Size: 1 (87.2 g)
- Calories 481
- Total Fat - 45.2 g
- Saturated Fat - 3.1 g
- Cholesterol - 1.6 mg
- Sodium - 75.7 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 5.1 g
- Sugars - 1.9 g
- Protein - 18.3 g
- Calcium - 49.4 mg
- Iron - 2.6 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg