Spicy Black Bean Dip

McCormick & Co., Inc.

1 can (15 ounces) black beans, undrained

1 teaspoon ground cumin

1 teaspoon chili powder

¼ teaspoon oregano leaves

¼ teaspoon garlic salt

1/8 teaspoon ground red pepper

1 cup chopped tomatoes

Drain beans, reserving 2 tablespoons liquid. Rinse and drain beans. Combine beans; reserved liquid, cumin, chili powder, oregano, garlic salt and red pepper in blender or food processor. Cover and process until beans are coarsely chopped.

Transfer mixture to a small saucepan; cook over medium-low heat 5 minutes, stirring occasionally. Add tomatoes and cook 5 minutes, stirring occasionally.

Serve with baked or low fat tortilla chips or your favorite fresh vegetables such as celery or red bell pepper strips.

35 Calories

0 Fat

0 Cholesterol

134 Sodium

6 Carbohydrate

2 Fiber

2 Protein