South-of-the-Border Bean Dip
- SERVES
- 14
- SERVING SIZE
- 4 tablespoons
- COOK TIME
- 10 Min
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 clove garlic, minced
- 1 tablespoon dried cilantro*
- 2 teaspoon ground cumin*
- 3/4 teaspoon salt
- 1/2 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.
Notes
- 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!