This easy bean dip is loaded with black beans for protein and fiber. Ricotta cheese adds more protein and makes it creamy without the need for high-fat sour cream. It’s topped with a little shredded cheddar to add more flavor. While it’s great with baked tortilla chips, you can make it even lighter by dipping sliced vegetables like carrots, celery, and cucumbers.
Nutrition Facts
Serving Size 1/6 recipe
Amount Per Serving
108
Calories% Daily Value*
3%
Total Fat 2.2g7%Saturated Fat 1.4g
Trans Fat 0g
3%
Cholesterol 10mg8%
Sodium 186mg5%
Total Carbohydrate 15.6g11%
Dietary Fiber 3.1gTotal Sugars 2g
0%
Includes 0g Added SugarsSugar Alcohols 0g
Protein 6.1g
0%
Vitamin D 0mcg7%
Calcium 86mg8%
Iron 1.4mg7%
Potassium 331mg7%
Vitamin A 59.1mcg3%
Vitamin C 3mg*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.12.5 Net Carbs Per Serving
Yield: 6 servings
Preparation time: 10 minutes
Baking time: 20 minutes
Ingredients
- 1 (15 oz.) can no-salt-added black beans, rinsed and drained
- ½ cup salsa
- ¼ cup part-skim ricotta cheese
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- 1/8 tsp fine-ground sea salt
- ¼ cup shredded cheddar cheese
- 2 green onions, sliced
- 2 tbsp chopped fresh cilantro
Directions
- Preheat the oven to 375 degrees Fahrenheit.
- Place the beans in a medium bowl and mash them until they are combined but still chunky.
- Stir in the salsa, ricotta cheese, garlic powder, cumin, and salt. Transfer the dip to a four-cup baking dish sprayed with non-stick cooking spray. Sprinkle the cheese over the dip.
- Bake for 15 to 20 minutes, until the cheese is melted and the dip bubbles. Remove from the oven and let sit for 5 minutes. Sprinkle with the green onions and cilantro. Serve warm.