Creamy Black Bean Dip

Name: Creamy Black Bean Dip
Yield: 3 cups
Ingredients: ~2 cups (455 g) Fat-free cream cheese, cubed; 1 can (15 oz.) (240 g) Black beans, rinsed & drained, canned, divided; 3/4 cup (85 g) Cheddar cheese, shredded; 1 can (4 oz.) (115 g) Mushrooms, chopped, canned; 1 1/2 tsp. (3.0 g) Cumin; Dash (0.1 g) Cayenne

Fat-free cream cheese and black bean dip with mushrooms and cumin, chilled overnight.

[[Recipes]] [[Appetizers & Dips]]

Dips & Spreads

Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
	~2 cups (455 g)	Fat-free cream cheese, cubed
	1 can (15 oz.) (240 g)	Black beans, rinsed & drained, canned, divided
	3/4 cup (85 g)	Cheddar cheese, shredded
	1 can (4 oz.) (115 g)	Mushrooms, chopped, canned
	1 1/2 tsp. (3.0 g)	Cumin
	Dash (0.1 g)	Cayenne

Instructions

In a mixer, process the cream cheese until smooth.
Add half the black beans; blend.
Transfer to a bowl and add remaining beans, cheddar, mushrooms, cumin, and cayenne.
Cover and refrigerate overnight.
Before serving, garnish with more cheese, beans, and tomatoes.
Serve with chips.

Notes

Source: Jan Myers Equipment — Required: Mixer, mixing bowl; Special tools: None **Alternate methods:** Also good used as a stuffing for halved tomatoes.