Appetizer: Black Bean Dip

Serves: 10

I like a thick and chunky dip, so I mash some of the beans and puree the rest. An immersion or hand blender makes it even easier.

2/15 ounce cans black beans, drained

1/2 cup nonfat sour cream or nonfat yogurt cheese

1/2 onion, chopped

1-1/2 tablespoons fresh lemon or lime juice

1/2 teaspoon chili powder

1/4 teaspoon salt (optional)

1/4 teaspoon Tabasco

1/2 lime cut into wedges

1 tablespoon chopped cilantro, for garnish

1 tablespoon nonfat sour cream, for garnish

In a food processor, puree beans, sour cream, onion, lemon juice, chili powder, salt, if using, and Tabasco. (This may also be done in a large bowl, using an immersion blender.) Serve at room temperature with lime wedges and top with the garnishes of your choice. Serve cold.

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