Did I ever tell you guys how much I love bean dip. I mean really I LOVE it. I don’t know if it’s the texture or the spicy kick that gets me. All I do know… sit me down with a bag of tortilla chips and a jar of bean dip and I’m good for the night. Forget it, skip the chips, just give me the dip and a spoon. Now that I’m thinking of it, I don’t even need the spoon, my finger works just fine. ;~)
Ok, maybe I exaggerate a little but you get my point. I’m a fan. The problem is it’s so darn hard to find. At least in my area it is. And even If you are lucky enough to find it you have to be willing to drop 4-5 buck on a jar that tries to tell you 2 tablespoons is a serving. HA! My jar is normally gone in 2 sittings.
So because of all the reason listed above I set out to make my own. A few months ago I took my hand at some Black Bean dip, which is good but considering I don’t have a food processor right now and my blender broke (probably because I used it to make bean dip all the time) I set off for a quicker, easier bean dip fix.
So I present to you the fastest, easiest bean dip idea ever. I’ll tell you this, I have no plans on buying the jarred stuff again (except maybe Trader Joe’s Black Bean Dip, that stuff is sweet nectar from the gods!).
- 1 can (16 oz) fat free refried beans
- 1/2 cup of your favorite salsa
- 1 tbsp lime juice, raw
- 1 tsp hot sauce (to taste)
- 1 tsp chili powder
- 1 tsp dried cilantro
- 2 tsp ground cumin
Put all ingredients in a bowl and mix well with a spoon. The dip will get nice and creamy.
Separate into 4 1/2 cup servings and dip away! You can share if you want but I don’t. The husband doesn’t like bean dip (*yesssss*)
My favorite Bean dip dippers… baked tortilla chop, soy crisps and carrot sticks. Oh! and pepper strips.
|Servings||Amt per Serving||Calories||Fat||Carbs||Fiber||WWPs|
|1||aprox 1/2 cup||130||1g||23g||8g||2|