Blender Bean Dip
Ingredients
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1 15.5-ounce can of beans (red kidney beans, navy beans, or black beans)
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1 14.5-ounce can of diced tomatoes, with chilies and spices added
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1 tbsp. powdered cumin
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1 tbsp. chili powder
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½ cup fresh cilantro
Directions
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Drain and rinse beans* and put into blender.
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Drain tomatoes and add to blender.
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Add cumin, chili powder, and cilantro. Blend to desired consistency.
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Refrigerate until ready to serve with baked corn chips or toasted whole wheat pita triangles. Makes about 2 cups of dip.
Per Serving
Serves eight; serving size is ¼ cup. Each serving provides:
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Calories 80 g
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Total fat 0.5 g
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Cholesterol 0 mg
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Sodium 350 mg
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Total carbohydrate 15 g
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Dietary fiber 3 g
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Sugars 3 g
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Protein 5 g
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