Carmel Dip With Fruit or Black Bean Dip

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

Instructions

• 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.

Notes

• 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

Instructions

• 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.