Bean Dip
Ingredients
- 1 (15-ounce) can low-sodium black beans
- 2.5 tablespoons low-sodium taco seasoning, divided
- 2 avocados, peeled, pitted, and mashed
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 6 ounces fat-free Greek yogurt
- 2 green onions, diced
- ¼ red bell peppers, diced
- ¼ red onion, diced
- 2 Roma tomatoes, chopped
- ¼ cup low-fat Mexican cheese blend
Directions
- Place black beans in a food processor or blender and blend until the beans become mashed. Heat the mashed beans in a small pot over medium-high heat. Stir in ½ tablespoon taco seasoning. Remove beans from heat and allow them to cool.
- In a small bowl, add avocados, lemon juice, salt, and pepper. Stir to combine.
- Combine yogurt and taco seasoning mix in another bowl.
- Spread black beans in an 8x8” pan, followed by the avocado mixture, then the yogurt mixture. Next, sprinkle on the green onions, red bell peppers, red onions, tomatoes, then top with cheese.
- Cut into 12 portions and serve with baked tortilla chips.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 100 (40 from fat) |
| Total fat | 4g |
| Saturated fat | 1g |
| Cholesterol | 0mg |
| Sodium | 275mg |
| Carbohydrate | 11g (4g dietary fiber, 1g sugar) |
| Protein | 5g |
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