Black Bean Dip
15 oz canned black beans, rinsed and drained
1 cup(s) cilantro, fresh, leaves, loosely packed, plus extra for garnish
1/2 cup(s) fat free salsa
1/2 cup(s) plain fat-free yogurt
1 tsp ground cumin
1/4 tsp table salt
• Put all ingredients in a food processor or blender; blend until desired consistency—either chunky or smooth. Spoon dip into a serving bowl and garnish with cilantro. Yields about 1/4 cup of dip per serving.
• This dip will stay fresh for up to one day in the refrigerator. Double the recipe if you're expecting a large crowd.
Carmel Dip With Fruit
8 oz low fat cream cheese, softened
4 medium fresh apple(s), sliced
1/2 cup(s) caramel topping
• Beat cream cheese until smooth. Add caramel topping until well-blended.
• Divide apple slices among 8 plates. Serve each with about 3 tablespoons caramel dip.