Rating: 4.42 stars
55 Ratings
  • 5 star values: 35
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

A creamy black bean spread. Wonderful for dipping vegetables in, or spreading on sandwiches. Preparation Time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine black beans, salsa, green onions, garlic, cottage cheese, hot pepper sauce, cumin, coriander, salt and pepper in an electric blender and blend until smooth. Add a little water, if necessary, to blend mixture thoroughly.

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Nutrition Facts

96 calories; protein 6.8g; carbohydrates 16.3g; fat 0.7g; cholesterol 0.8mg; sodium 67.3mg. Full Nutrition
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Reviews (55)

Most helpful positive review

Rating: 5 stars
01/25/2004
This is wonderful on baked tortilla chips too. This is high in fiber so it's filling and takes the "edge" off before dinner. Read More
(31)

Most helpful critical review

Rating: 3 stars
01/25/2004
Does NOT go well with veggies. Good on pita bread though. Read More
(8)
55 Ratings
  • 5 star values: 35
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/25/2004
This is wonderful on baked tortilla chips too. This is high in fiber so it's filling and takes the "edge" off before dinner. Read More
(31)
Rating: 5 stars
01/25/2004
Very simple to make yet tastes great. Also versatile in nature. It can be used as sandwhich spread vegetable dip or sauce for polenta etc. Read More
(20)
Rating: 5 stars
01/25/2004
This is excellent! Wonderful on pita triangles crackers or broccoli! Read More
(20)
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Rating: 5 stars
02/11/2005
Good dip! I did change it a little bit by adding 1/2 avocado (for little creamier consistency and it is a healthy type of fat), 1-2 Tbsp lime juice, 1 Tbsp chili powder and cut the cumin to 1 tsp. Read More
(18)
Rating: 5 stars
02/19/2004
Very, very good. Instead of using cooked black beans, I used canned black beans; drained and rinsed. Since I used two cans, I doubled everything else. I blended it all in a food processor, my blender couldn't handle it. Read More
(16)
Rating: 5 stars
01/25/2004
This is a very flavorful spread. My husband and I both really liked it a lot and will definitely make it again. Read More
(15)
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Rating: 5 stars
12/09/2010
5-star in our opinion. I preferred it room temperature to refrigerator-cold but husband loved it both ways. I thinned this with Frank's RedHot sauce (in place of the water) to a point where it could be served with tortilla chips. Thanks for the recipe! (P.S. 1 1/2 cups beans is 1 can and 1/2 cup cottage cheese is one of the 4 oz single serve containers which come in packs of 4 so you can save the other 3 for other recipes because the expiration dates on the individuals is pretty far out until you open them or you can buy exactly 1 of the cottage cheese & fruit combos use the cheese and eat the fruit yourself:o) Read More
(11)
Rating: 5 stars
01/30/2004
This is such a great recipe! I am not into "spice" so I use mild salsa and just a little bit of hot sauce. This makes a great dip with tortilla chips and it's very creamy. Everyone loves the taste and likes that it's healthy too! Read More
(10)
Rating: 4 stars
01/25/2004
its a taste to aquire. Grownupliked it better. Read More
(10)
Rating: 3 stars
01/25/2004
Does NOT go well with veggies. Good on pita bread though. Read More
(8)