Continuing on with the HealthyEats.com Brown-Bag Challenge this week and taking my lunch every day this month. Last week I made Crispy Halloumi Cheese on a Salad with Strawberries followed by Chicken Stuffed Baked Potatoes with Sherry Mushroom Peppercorn Sauce. This week I am taking a totally different menu approach with a couple of Southwestern inspired dishes.
I am kicking it off with a meatless Monday meal – Southwestern Black Bean Dip with fresh veggies for dipping. I absolutely love this dip! You can use it as a meal, as I am doing, or it makes a great appetizer dip when you are entertaining. You can serve it up with crudities or tortilla chips or you can incorporate it into other dishes.
Black Bean Dip is not the prettyiest dip in the world, but the taste is phenomenal. I hope you will give it a try and let me know what you think.
Black Bean Dip
Prep time: 5 minutes - Cook time: 7 minutes - Makes: about 2 ½ cups
- 1 ½ tablespoon oil
- ½ medium yellow onion, diced
- 2 cloves of garlic, peeled and diced
- 1 teaspoon cumin
- 1 teaspoon chipotle powder (or chili powder)
- ¼ teaspoon salt
- 2 (15 oz) cans of black beans, drained and rinsed
- 2 tablespoons lime juice
- 1/4 cup cilantro
- 1/4 cup non-fat Greek Yogurt (or substitute sour cream)
Place oil in skillet and heat to medium high.
Add diced onions and saute for 5 minutes. Add diced garlic and saute for an additional minute. Add cumin, chipotle and salt, stir to incorporate and saute for 1 minute.
Place sauteed onions in a food processor. Add 1/2 of the black beans. (set other half aside), cilantro, yogurt to the food processor. Pulse for a couple of seconds until ingredients are well mixed.
Spoon black bean and onion mixture into a bowl. Add the other half of black beans and stir. Serve room temperature or heat in the microwave (1-2 minutes) if preferred.
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