Black Bean Dip

I hope everyone had a safe and happy Halloween!  To the handful of people who read this blog, I'm sorry I've been slacking when it comes to updating it lately.  We've had a whole new crop of Maeby-related issues this past week or so that have made it a little difficult to concentrate on anything but her.  


But anyway, this is one of the dips I served at our Halloween party over the weekend.  It is another Weight Watchers recipe; the original can be found here.  I made a few substitutions and additions.  You may recall seeing another WW dip recipe that I posted a few months ago.  It, also, is delicious.


You'll need: 


2 15.5 oz. cans black beans, drained and rinsed
1 10 oz. can tomatoes with green chilies, drained, reserving 1/4 cup for garnish
3/4 cup low-fat sour cream
1/4 tsp Kosher salt
2 limes, juiced
garlic powder, to taste


In a blender or food processor, combine the ingredients (except for the reserved tomatoes) and puree to your desired consistency.


Refrigerate until you're ready to serve it.


When serving, garnish with remaining tomatoes and chilies.  Serve with tortilla chips, fresh vegetables, pita wedges, or whatever else your little heart desires.  The original recipe says you can serve it warm or chilled... I've never tried serving it warm.  So if anyone tries that out, let me know what your results are, please!

So there you go!  A nice, simple, and delicious dip.  It does have a purple-ish hue, but not quite as much as the picture above would lead you to believe.  You could also probably kick up the spiciness of this dip by using the tomatoes w/ green chilies that are hot.  Since I'm not really a fan of heat, I just used the mild ones.  Either way, I'm sure it would be really good.  It just depends on your tastes.  Enjoy!