[blindweightwatcher] DIABETIC SALSA BEAN DIP

  • From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
  • To: <blindweightwatcher@xxxxxxxxxxxxx>
  • Date: Wed, 3 Jun 2009 05:20:17 -0500

DIABETIC SALSA BEAN DIP

Yield: 14 servings (2 tablespoons each)

Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"
via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

3/4 cup mild or medium thick and chunky salsa
1 (19 ounce) can cannellini beans, rinsed and drained
1 teaspoon lemon juice
1 teaspoon dark brown chili powder (or to taste)
1 teaspoon ground cumin
1/8 teaspoon salt

DIRECTIONS

Place the salsa in a sieve over a large bowl.
Tap the sieve occasionally to help the salsa
drain until the chunky part remains in the sieve,
about 3 to 4 minutes. Discard the liquid.
In the bowl, mash the beans slightly with a fork.
Add the chunky portion of the salsa, lemon juice,
chili powder, and cumin. Stir until combined.
Transfer to a serving bowl.
Serve at once or cover and refrigerate for several hours.
Serve with baked corn chips. Leftover dip will keep
in the refrigerator for 3 to 4 days.

Nutritional Information Per Serving (2 tablespoons):

Calories: 36, Fat: 0 g, Cholesterol: 0 mg, Sodium: 74 mg,
Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 2 g

Diabetic Exchanges: 1/2 Starch

Less Than 1 WW Point

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