The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 8, 2011
This is amazing! Very tasty! I added some leftover spinach I had from dinner and substituted Fat Free Sour Cream for the cottage cheese. Very Tasty and I will definitely be making this for the holidays to share! Too good to keep to myself!
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Photo by nlrookie98

Cooking Level: Intermediate

Home Town: Peotone, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 27, 2011
The flavor was ok, I felt like it was missing something.. I couldn't figure out what... but I didn't love the texture either. I guess I'm just used to having black beans in "bean form". My brother in law really enjoyed it.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 2, 2011
Very good; quick and easy. My can of black beans measured a tad over the 1 1/2 cups required in the recipe. I also sprinkled some fresh chopped cilantro on the top for visual appeal. You could also use parsley for the same effect. If I made this again, I would probably add some lime or lemon juice.
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Cooking Level: Expert

Home Town: Westfield, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 8, 2011
Fantastic for dip or spread with veggies and crackers, etc.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by Soup Loving Nicole
Reviewed: Dec. 12, 2010
This was really good! I read the review before mine and liked the idea of using hot pepper sauce to thin it down instead of the water and then serve it with tortilla chips. Hubby preferred his room temp but I liked mine zapped in the micro with a little cheddar cheese. Don't let the appearance (real purplish) fool you for this has a really good flavor.
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Photo by Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: West Fork, Arkansas, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by JARRIE
Reviewed: Dec. 4, 2010
5-star in our opinion. I preferred it room temperature to refrigerator-cold, but husband loved it both ways. I thinned this with Frank's RedHot sauce (in place of the water) to a point where it could be served with tortilla chips. Thanks for the recipe! (P.S. 1 1/2 cups beans is 1 can, and 1/2 cup cottage cheese is one of the 4 oz single serve containers, which come in packs of 4, so you can save the other 3 for other recipes because the expiration dates on the individuals is pretty far out until you open them, or you can buy exactly 1 of the cottage cheese & fruit combos, use the cheese, and eat the fruit yourself :o)
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Photo by JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 7, 2010
This dip is awesome! So low calorie/healthy and nobody even knew it. My favorite kind of recipe. I used a can of rinsed black beans, a little extra salsa and no fat cottage cheese. I also left out the coriander seed since I don't have any and I didn't miss it at all. The only thing I added was lime juice and I highly recommend doing this. It really adds a tangy flavor that's crucial to bean dip. Thanks for this amazing recipe, I'll make it often. FYI: I served this with tortilla chips, celery and carrots and everyone really enjoyed the vegetables with this dip!
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Photo by Carrieh82

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 31, 2010
It's kind of gross looking but really delicious. A great change of pace from refried beans or hummus.
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Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 10, 2010
This is delicious, and adapts well to different types of beans if you are out of black beans. My blender also had a hard time with this, so I think a food processor would be a better choice, if you have one. Next time I will try doubling the cottage cheese to give it a lighter texture and lower carbs.
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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 5, 2010
Great. Easy. I added a touch of Parmesan cheese I had on hand and a little fresh lime juice. Thanks!!!
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