Red Bean-and-Olive Oil Dip
Ingredients
- 1 (15.5-ounce) can kidney beans
- 1/2 cuplow-fat Greek-style yogurt
- 1 tablespoonextra-virgin olive oil
- 1/4 teaspoonsalt
- 1/4 teaspoonblack pepper
- 1 teaspooncumin
- 1 tablespoonsliced scallions (green part only)
- 1/2 cupdiced avocado
- Additional extra-virgin olive oil
- Baked whole-grain tortilla chips
Preparation
Rinse and drain kidney beans and place in the bowl of a food processor. Add yogurt, 1 tablespoon olive oil, salt, pepper, and cumin; process until smooth. Transfer to a serving dish or bowl, and top with sliced scallions. Top with avocado, and drizzle with additional olive oil, if desired. Serve with baked whole-grain tortilla chips.
Print
Here's a satisfying and slimming snack that can be a dip or a spread: Beans and avocado are loaded with filling fiber—and the oleic acid in olive oil may trigger tummy hormones that increase the feeling of fullness between meals.
Nutritional Information
| Calories per serving: | 116 |
|---|---|
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 3g |
| Polyunsaturated fat per serving: | 1g |
| Fat per serving: | 5g |
| Cholesterol per serving: | 1mg |
| Protein per serving: | 6g |
| Carbohydrates per serving: | 14g |
| Sugars per serving: | 1g |
| Fiber per serving: | 6g |
| Iron per serving: | 1mg |
| Sodium per serving: | 222mg |
| Calcium per serving: | 31mg |
Health
