|
|
Barbeque Black Bean Dip
|
 |
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
Serve with celery sticks and corn chips.
|
 |
|
Diet Types: Low Calorie, Vegetarian, Low Fat
|
|
|
Ingredients:
1 small onion, chopped1/2 teaspoon canola oil2 cups cooked black beans4 tablespoons tomato paste1/4 cup Cider Vinegar2 tablespoons brown sugar1 tablespoon vegetarian Worcestershire sauce1 tablespoon mustard1/4 teaspoon salt
|
|
|
Serves: 6
|
|
|
Cooking Time: Under 15 minutes |
|
| Instructions: |
| Heat the oil in a small skillet over medium heat. Add onions and saute until they begin to brown, about 6 minutes.
Combine all of the ingredients in a food processor and process until you have a smooth dip. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
|
| Amount Per Serving |
|
Calories 114
Calories from Fat 7
|
|
|
% Daily Value*
|
| | Total Fat 1g | 1% | | | Saturated Fat 0g | 0% | | | Mono Fat 0g | | | | Poly Fat 0g | | | | Sodium 170mg | 7% | | | Total Carbs 22g | 8% | | | Dietary Fiber 6g | 23% | | | Sugars 0g | | | | Protein 6g | | | | Iron | 11% | | | Calcium | 3% | | | Vitamin B-6 | 5% | | | Vitamin C | 6% | | | Vitamin E | 3% | | | Vitamin A | 3% | | | Selenium | 3% | | | Manganese | 20% | | | Copper | 10% | | | Zinc | 5% | | | Potassium | 10% | | | Phosphorus | 10% | | | Magnesium | 13% | | | Pantothenic acid | 2% | | | Niacin | 4% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 23% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
