Black Bean Dip

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Black Bean Dip
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Enjoy this low-fat dip with raw vegetables, baked tortilla chips, in a burrito or in the Veggies in a Blanket recipe.

Yields: Serves 6

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1 1/2 cups cooked or canned black beans, rinsed and drained

1 cup salsa

1/2 tsp ground cumin

PER SERVING: 81 calories; 0.4 g fat; 0.1 g saturated fat; 4.2% calories from fat; 0 mg cholesterol; 4.7 g protein; 15.4 g carbohydrate; 2.7 g sugar; 3.8 g fiber; 280 mg sodium; 47 mg calcium; 1.6 mg iron; 6.4 mg vitamin C; 172 mcg beta-carotene; 0.6 mg vitamin E


Combine the beans, salsa, and cumin in a food processor or blender and process until smooth. Stop and scrape down the sides of the container with a rubber spatula as needed.

Stored in a covered container in the refrigerator, leftover Black Bean Dip will keep for up to 3 days.

Additional Tips

For a spicier dip, add more cumin, diced jalapenos or crushed red pepper flakes.

See the Bean Cooking Chart for directions on cooking the beans.

The Cancer Project

Visit The Physicians Committee website for more delicious Food For Life recipes.

The Cancer Survivor's Guide:
Foods That Help you Fight Back
is available at

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