Wednesday, October 23, 2013

Black Bean Dip

This very yummy black bean dip is a perfect  party appetizer or a side dish to accompany any Mexican main course. Serve with tortilla chips.

serves 6 ( about 1/4 c. = 3 points + )

  • 1 tsp. olive oil
  • 1 c. chopped onion
  • 1 tsp. crushed garlic
  • 1 tsp. ground cumin
  • 1 ( 15 oz) can black beans, undrained
  • 1/4 c. shredded, part-skim mozzarella
  • 2 T. crumbled queso fresco cheese
  • 1 can ( 10 oz) Rotel diced tomatoes with green chilies, drain most of the liquid
  •  chopped fresh cilantro

Heat oil in a nonstick skillet coated with cooking spray. Add onion and cook until tender. Stir in garlic and cumin. Add black beans with liquid from the can. Bring to a boil. Mash with a potato masher. Cook until thickened ( 5-10 minutes)
Transfer bean mixture to an 8 inch square pan coated with nonstick spray. Top with mozzarella and queso fresco.
Bake for 12 minutes or until hot and bubbly. Top with Rotel tomatoes and cilantro.


  1. yummy! looks good :)

  2. Hi! Is there a contact area where I can message you about possibly scheduling a interview for a podcast? Thanks! Meredith from Half Size Me


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