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Black Bean Dip
- In food processor blend: 1 (15-ounce) can rinsed, drained black beans, ½ cup mild picante sauce, 3 tablespoons lime juice, 2 tablespoons canola oil, 1 tablespoon chopped cilantro, 1 medium peeled garlic clove and ½ teaspoon ground cumin. Place creamy mixture in a 9-inch pie plate, spreading it out evenly on the bottom.
- Add these toppings in the following order: spread black bean mixture with 1 (12-ounce) container fat-free sour cream, then 1 peeled, seeded and diced avocado, 1 medium, seeded and diced fresh tomato, 1 (2.25-ounce) can drained, sliced ripe olives, and then finely sprinkle the top with fresh lime juice.
- Use fresh vegetables for dipping: squash chunks, sliced cucumbers, cherry tomatoes, mushrooms and bell pepper chunks.