Recipe by Robyn Webb
"A creamy black bean spread. Wonderful for dipping vegetables in, or spreading on sandwiches. Preparation Time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
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1 1/2 cups
cooked black beans
green onions, chopped
low-fat cottage cheese
hot pepper sauce
ground coriander seed
salt and pepper to taste
This is wonderful on baked tortilla chips, too. This is high in fiber, so it's filling and takes the "edge" off before dinner.
Does NOT go well with veggies. Good on pita bread, though.
This is excellent! Wonderful on pita triangles, crackers, or broccoli!
Very simple to make yet tastes great. Also versatile in nature. It can be used as sandwhich spread, vegetable dip or sauce for polenta etc.
This is a very flavorful spread. My husband and I both really liked it a lot and will definitely make it again.
Very, very good. Instead of using cooked black beans, I used canned black beans; drained and rinsed. Since I used two cans, I doubled everything else. I blended it all in a food processor, my blender couldn't handle it.
Good dip! I did change it a little bit by adding 1/2 avocado (for little creamier consistency and it is a healthy type of fat), 1-2 Tbsp lime juice, 1 Tbsp chili powder and cut the cumin to 1 tsp.
its a taste to aquire. Grownupliked it better.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Spread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 6
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