WEBThe ones that contain olive oil, avocados, beans, garlic, nuts and seeds are especially good as all of these ingredients actively lower cholesterol. The ones with asterisks are quite high in sugar, so try not to eat these too often. Also beware of the salt content in some of the supermarket varieties. The NHS recommendation is for adults to eat
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WEBDirections. Place beans, yogurt, lime juice, cumin, oregano, garlic powder, paprika, salt and pepper in a food processor or blender. Process until well combined, about 20 seconds. For a spicier dip, add cayenne (or ground chipotle) to taste, up to 1/4 teaspoon. Add oil, cilantro (or scallions) and onion. Pulse until well mixed, about 20 seconds.
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WEBAdd the beans, salsa/hot sauce, and 1 tablespoon to a microwave safe bowl (no need to mix yet). Microwave for 30 seconds, mix, then add back to the microwave. Microwave for an additional 30 seconds, mix again and test to ensure it is hot (if not, microwave for another 30 seconds). Top with remaining cheese, and serve with Low Calorie Chips.
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WEBInstructions. Place all of the ingredients except for the tomatoes and beans in a food processor or blender. Blend until smooth. Add tomatoes and beans. Process slowly to desired consistency – just a little for a chunky / salsa-like dip; a lot for a smooth, thick, hummus-like dip.
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WEBPut the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth. Pour the black bean dip in a bowl and garnish with cotija cheese, if using. Serve with tortilla chips and/or cut up vegetables. Note-omit the cheese garnish for a vegan dip.
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WEBInstructions. First, preheat oven to 400ºF. Next, heat olive oil in a small oven-safe pot* over medium/high heat. When olive oil is fragrant, add onion, garlic, and salt. Sauté for around 3 minutes or until the onions are translucent. Next, add the rest of the ingredients (minus the cheese) and mix to combine.
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WEBPreheat oven to 375 degrees F. In a large bowl, combine the refried beans, Greek yogurt, green chiles, salsa, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Stir in 1 cup of the shredded cheese. Spread the bean mixture into an 8×8-inch or 2-quart baking dish.
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WEBInstructions. Preheat oven to 300°. In a large bowl, mix all of the ingredients except for the cheese. Place the dip in an ovenproof dish (9X9 pan or pie pan) and sprinkle the cheese on top. Bake for 45-60 minutes or until hot and bubbly. Serve with chips or sliced veggies (carrots, peppers, etc).
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WEBStep by step photos. 1. Add the beans, cilantro, onion, cumin, cayenne and some of the salt and lime to the food processor (see the Tips and tricks section below for an explanation of why not to add all the salt and lime at once!). 2. Pulse in 1 second increments until the bean dip is mostly smooth. 3.
WEBInstructions. To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later). Blend until creamy, scraping down sides as needed — about 1 minute.
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WEBRinse and drain beans. Transfer beans to a food processor and add hot sauce, water, onion, garlic, jalapeño, cumin and coriander. Process for 2 minutes, scraping down sides of bowl as needed. Add parsley and process for an additional 30 seconds. Transfer dip to serving dish and garnish with crumbled feta and chopped parsley.
WEBStir in the sour cream, taco seasoning, salsa, and ¼ cup shredded cheese. Pour mixture into an 8 inch or similar size baking dish and sprinkle the remaining shredded cheese evenly on top. Bake in preheated oven for 25 minutes or until cheese is melted and bubbly. Serve as a dip with tortilla chips, inside tacos, or as a Mexican side dish.
WEBPreheat the oven to 375°F. Thinly slice the green onions and separate the white and green portions. Set the green part aside. In a medium bowl, combine the cream cheese, refried beans, sour cream, and taco seasoning with a hand mixer until fluffy. Fold in the whites of the onions, jalapenos, chiles, and 2 cups of cheddar cheese.
WEBDrain the beans and measure out 1 cup of the can liquid. Add the beans, cheese, salsa, salt, and 1 cup can liquid to a medium saucepan. Warm it over medium heat until cheese is melted, about 5 minutes. Mash beans gently with a masher if you’d like a smoother texture. Taste and add another pinch of salt if necessary.
WEBBy: Sarah Bond. Prep: 5 minutes. Total: 5 minutes. Servings: 4 servings. For when you need a tasty tortilla chip dip recipe but don’t have more than 5 minutes to spare, this Easy Black Bean Dip recipe is coming to the rescue.
WEBInstructions. Place the garlic clove and spring onion into a for processor and pulse for 3 seconds. Add the butter beans, quark and salt, and blitz till smooth. You might want to add more seasoning depending on how you like it! Print this recipe.