Black Bean Tomatillo Dip

Vegetarian
Gluten Free
Health score
1%
Black Bean Tomatillo Dip
30 min.
30
17kcal

Suggestions


If you're looking for a delicious and healthy dip to elevate your next gathering, look no further than this Black Bean Tomatillo Dip. Perfectly suited for any occasion, this dip is not only vegetarian and gluten-free, but it also packs a flavorful punch that will leave your guests craving more. With just 30 minutes of preparation time, you'll have a vibrant appetizer ready to serve!

This dip features a delightful blend of creamy Greek yogurt, hearty black beans, and charred tomatillos, all enhanced by the smoky kick of chipotle chile. The freshness of cilantro and the tangy zest of lime add a bright touch, making every bite a burst of flavor. At only 17 calories per serving, you can indulge guilt-free while enjoying the deliciousness of this guilt-free treat.

The combination of textures—from the creamy yogurt to the chunky roasted red peppers—creates a visual appeal that is as enticing as it is tasty. Serve it alongside your favorite chips for the ultimate snacking experience, or use it as a flavorful addition to your antipasti platter. This Black Bean Tomatillo Dip is not just a dip; it's a crowd-pleasing masterpiece that will impress everyone at the table. Give it a try, and turn your next event into a culinary celebration!

Ingredients

  • 15 oz black beans rinsed drained reduced-sodium canned
  • teaspoon chipotles in adobo canned chopped
  • tbsp cilantro leaves coarsely chopped
  • small garlic clove minced
  • 0.5 teaspoon kosher salt divided
  • 0.5 teaspoon lime zest 
  • 0.5 teaspoon pepper divided
  • 0.3 cup roasted peppers red drained chopped
  • 0.3 cup nonfat greek yogurt plain
  • 0.5 pound tomatillos husked rinsed
  • 0.3 cup vegetable broth reduced-sodium

Equipment

  • food processor
  • bowl
  • baking sheet
  • broiler

Directions

  1. Preheat broiler. Put tomatillos on a rimmed baking sheet and broil 2 to 3 in. from heat, turning once, until charred in places, about 12 minutes.
  2. Let cool 5 minutes.
  3. Pulse tomatillos (including skins) only 4 or 5 times in a food processor with 2 tbsp. cilantro, the zest, and 1/4 tsp. each salt and pepper.
  4. Scrape into a bowl; set aside.
  5. Pulse garlic, beans, broth, chipotle, and remaining 1/4 tsp. each salt and pepper in a food processor until almost smooth.
  6. Spread bean mixture in a small bowl (preferably straight-sided). Spoon red peppers, then tomatillo sauce in layers on top. Spoon yogurt in the middle.
  7. Garnish with more cilantro and serve with chips.

Nutrition Facts

Calories17kcal
Protein25.42%
Fat6.62%
Carbs67.96%

Properties

Glycemic Index
4.2
Glycemic Load
0.01
Inflammation Score
-1
Nutrition Score
1.3543478360643%

Flavonoids

Hesperetin
0.01mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:17.1kcal
0.85%
Fat:0.13g
0.2%
Saturated Fat:0.02g
0.15%
Carbohydrates:3.02g
1.01%
Net Carbohydrates:1.84g
0.67%
Sugar:0.37g
0.41%
Cholesterol:0.08mg
0.03%
Sodium:115.2mg
5.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.13g
2.26%
Fiber:1.18g
4.71%
Manganese:0.05mg
2.67%
Vitamin C:2.04mg
2.47%
Folate:9.57µg
2.39%
Phosphorus:21.06mg
2.11%
Potassium:69.56mg
1.99%
Iron:0.34mg
1.89%
Copper:0.04mg
1.82%
Magnesium:6.92mg
1.73%
Vitamin B1:0.02mg
1.61%
Vitamin B2:0.03mg
1.47%
Vitamin B3:0.24mg
1.21%
Source:My Recipes