Prep 5 mins
Cook 0 mins
This is a quick and simple black bean dip -- I almost always have this stuff on hand! Can be served either hot or cold. Time listed is just prep time, as cook time will depend on whether you want to chill it or heat it, or eat it right away.
- 2 tablespoons green chilies, chopped (can use canned)
- 1⁄2 cup onion, chopped
- 2 garlic cloves, crushed
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 cup plain low-fat yogurt
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- tortilla chips (optional) or cracker (optional)
- Place chilies, onions, garlic and beans in blender or food processor. Cover and blend on medium-high speed until almost smooth.
- Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2-quart saucepan over medium heat, stirring frequently, until hot.
- Serve with tortilla chips or crackers, or use in burritos, tacos, etc.
This dip is so easy to make and, except for the yogurt, I had all ingredients on hand. It's tasty and filling served with tortilla chips. I chose to serve this bean dip warmed. Gracias! Made for ZWT8 Mexico/Tex-Mex/SW regions and the Remember the Alamo Challenge.
I added a bit more garlic than stated becuase we like garlic and I used low-fat sour cream instaed of low-fat yoghurt. A snap to make, I served it cold with tortilla chips.
This was quick, easy and delicious. I cut the recipe in half, used jalepenos for the chilis and served it warm with chopped onion and cheese wrapped in a flour tortilla. It made a wonderful lunch for my sister and I. It would be super served with tortilla chips too. It will be on the menu for my next familly gathering.