Southwestern Black Bean Dip

2 15 oz. cans black beans (low sodium) (drained)
1 cup diced white onion
1 tbsp. chopped fresh garlic
1 tbsp. chili powder
¼ tsp. white pepper
1 tbsp. cumin
2 cups nonfat plain yogurt
4 tbsp. chopped fresh MARJORAM
Celery sticks
Carrot sticks


Place black beans, onion, garlic, chili powder and cumin in a blender or food processor. Process until smooth, adding small amounts of water if needed to achieve desired consistency. Transfer to a bowl and fold in the yogurt and fresh marjoram. Serve with celery and carrot sticks.

Serves 4

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