South-of-the-Border Bean Dip
- SERVING SIZE
- COOK TIME
Turn those cans of beans into a crowd-pleasing dip with the zest of fresh veggies that any party-goer is sure to be a fan of! We're sure this South-of-the-Border Bean Dip will become one of your new favorite diabetic appetizer recipes!
What You'll Need
- 2 (15-1/2-ounce) cans pinto beans, rinsed and drained, divided
- 1 cup salsa, divided (see note)
- 1 teaspoon canola oil
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon dried cilantro*
- 2 teaspoons ground cumin*
cup (2 ounces) shredded Cheddar cheese
- 1 tomato, chopped
What to Do
- In a blender or food processor, combine 1 can of beans and 1/4 cup salsa; blend or process until smooth.
- In a large nonstick skillet, heat the oil over medium heat and sauté the onion, bell pepper, and garlic for 5 to 7 minutes, or until tender. Add the bean mixture, cilantro, cumin, salt, and the remaining can of beans and 3/4 cup salsa; mix well. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, stirring frequently.
- Pour the mixture into a shallow serving dish, top with Cheddar cheese and tomato, and serve warm.
To make this a gluten-free recipe, use seasonings with no added starch from a gluten-containing source.
This crowd-pleaser can be as mild or as spicy as you like. Just use your preferred intensity of salsa and serve with a variety of dippers like low-fat tortilla chips and flat bread--it's up to you!
Nutritional InformationShow More
Servings Per Recipe: 14
Calories from Fat
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