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    Black Bean Dip

    Source of Recipe

    ww recipes

    List of Ingredients

    3 cups (750 ml) canned or cooked black beans, drained
    1 cup (250 ml) yogurt, plus additional if needed
    1 red bell pepper (capsicum), cored, seeded, and
    finely chopped
    2-3 scallions (spring onions), green and white parts,
    thinly sliced
    1 large tomato, seeded and finely chopped
    1 Tbs (15 ml) olive oil
    1 tsp (5 ml) red wine vinegar
    1 tsp (5 ml) chili powder, or to taste
    Cayenne pepper or hot sauce to taste (optional)
    Salt and freshly ground pepper to taste


    Combine 2 cups (500 ml) of the beans and the yogurt in an electric
    blender or food processor and process until fairly smooth, adding more
    yogurt if needed. Coarsely mash the remaining beans with a fork and
    stir them into the mixture along with the remaining ingredients.
    Serve chilled or at room temperature with toasted whole-wheat pita
    bread, whole-wheat crackers, or whole-grain tortilla chips. Will keep
    up to a week tightly covered and refrigerated. Serves 8 to 12.




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