Yield: 12 servings
This variation on the usual layered dip is with black beans.
Ingredients:
• 15 ounces (420 g) black beans
• ¼ cup (40 g) finely chopped olives
• 2 tablespoons (28 ml) lime juice
• ¼ teaspoon ground cumin
• ½ teaspoon finely chopped garlic
• 1/8 teaspoon black pepper
• 8 ounces (225 g) cream cheese, softened
• ¼ cup (25 g) sliced scallions
Preparation:
Drain and rinse the beans. Drain the chopped olives. Mix all the ingredients except cream cheese and scallions. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Sprinkle with scallions.
Each with: 48 g water; 127 calories (54% from fat, 15% from protein, 31% from carb); 5 g protein; 8 g total fat; 4 g saturated fat; 3 g monounsaturated fat; 0 g polyunsaturated fat; 10 g carb; 4 g fiber; 0 g sugar; 72 mg phosphorus; 36 mg calcium; 1 mg iron; 139 mg sodium; 164 mg potassium; 318 IU vitamin A; 68 mg vitamin E; 2 mg vitamin C; 21 mg cholesterol
This Appetizers, Snacks and Legumes Recipes was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p36'
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