Cumin-Lime Pinto Bean Dip with Crudités

Name: Cumin-Lime Pinto Bean Dip with Crudités
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican, Latin American
Ingredients: 1 (15 1/2-ounce) can pinto beans, rinsed and drained; 2 tablespoons fat-free mayonnaise; 1 teaspoon grated lime zest; 1 tablespoon lime juice; 2 tablespoons olive oil; 1 garlic clove, peeled; 3/4 teaspoon ground cumin; 1/4 teaspoon salt; 1 tablespoon chopped parsley or cilantro; 3 cups assorted cut-up vegetables to dip with

1 step

Prep:20min

Serving size is scant 1/4 cup dip and 1/2 cup vegetables. 1 WW point. Tip: This dip can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Making it ahead will actually allow the flavors to develop and become more intense. The vegetables can be prepared and stored wrapped in a damp paper towel in a zip-close plastic bag up to a day in advance.

Updated at: Wed, 16 Aug 2023 16:15:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories150.7 kcal (8%)

Total Fat5.3 g (8%)

Carbs19.7 g (8%)

Sugars3.7 g (4%)

Protein5.2 g (10%)

Sodium270.8 mg (14%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 x 15.5 ouncepinto beans

can, rinsed and drained

2 tablespoonsfat-free mayonnaise

1 teaspoongrated lime zest

1 tablespoonlime juice

2 tablespoonsolive oil

1garlic clove

peeled

¾ teaspoonground cumin

¼ teaspoonsalt

1 tablespoonparsley

chopped, or cilantro

3 cupsvegetables

assorted, cut-up, to dip with

Instructions

Step 1

Combine the beans, mayonnaise, zest, lime juice, oil, garlic, cumin, and salt in a food processor and purree. (Add a tablespoon or 2 of water if the dip seems too thick to spread easily.) Transfer the dip to a serving bowl, sprinkle with the parsley, and serve with the vegetables.