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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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âThis appealing southwestern dip can be made well in advance. It goes well with tortilla chips and crackers, too,â writes Ashley Donovan from Glasgow, Kentucky. Ingredients:
2 packages (8 ounces each) fat-free cream cheese, cubed |
1 can (15 ounces) black beans, rinsed and drained, divided |
3/4 cup shredded reduced-fat cheddar cheese |
6 green onions, chopped |
1-1/2 teaspoons ground cumin |
dash cayenne pepper |
topping: |
1/4 cup shredded reduced-fat cheddar cheese |
2 tablespoons diced fresh tomato |
2 tablespoons chopped green onion |
tortilla chips |
Directions:
1. In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight.
2. Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips. Yield: 3 cups.
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