Spicy Black Bean Dip Recipe Print
Plant-based appetizer recipe
This plant-based appetizer for black bean dip works great as a make-ahead appetizer or as a dip for snacks or lunch for work.
Makes 8 servings
What you need:
1 can (15 oz) low-sodium black beans, drained and rinsed
1/2 cup mayonnaise
1/2 cup sour cream
1 can (4 oz) green chilies, drained
2 tbsp chopped cilantro (or more)
1 tsp chili powder
1 or 2 crushed garlic cloves
Sriracha hot sauce (as much as you like)
Salt to taste
How you prepare:
- Rinse and drain black beans and put in food processor to blend.
- Add in mayonnaise,sour cream, drained chilies, cilantro, chili powder, garlic and pepper sauce and blend well.
- Serve with pita bread, crackers or vegetables (or enjoy in a wrap with sliced veggies for lunch).
Carbohydrates 16 g
Protein 5 g
Fat 7 g
Dietary Fiber 4 g
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