| 2 | tablespoons Old El Paso® chopped green chiles (from 4.5-oz can) |
| 2 | small onions, chopped (1/2 cup) |
| 2 | cloves garlic, finely chopped |
| 2 | cans (15 oz each) Progresso® black beans, drained, rinsed |
| 1 | cup plain low-fat yogurt |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon salt |
| Tortilla chips or crackers, if desired |
| 1. | Place chilies, onions, garlic and beans in blender or food processor. Cover and blend on medium-high speed until almost smooth. |
| 2. | Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2-quart saucepan over medium heat, stirring frequently, until hot. Serve with tortilla chips. |
|
| Low-fat cottage cheese can be used instead of yogurt. For a smooth dip, puree cottage cheese with other ingredients in step 1. |
|
| More than just a chip dip, this black bean mixture also makes a fantastic sandwich spread, taco ingredient or tortilla soup stir-in. |
Nutrition Information:
35 ( 0); 0g ( 0g); 0mg; 145 mg; 8 g ( 2 g); 2 g 0%; 0%; 2 %; 4 % 1/2