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From Betsy at Recipelink.com, 10-31-2003
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Msg ID 3121329
Black Bean Dip
Source: Wheat Foods Council
Makes 1 1/2 cups

1 (16-oz.) can black beans, rinsed and drained
1/2 cup medium thick and chunky salsa
1 clove garlic
1/2 tsp. ground cumin
1/2 cup shredded carrot
Shredded carrot for garnish
36 5-grain crackers

In a food processor or electric blender, combine beans, cup salsa, garlic, and cumin; blend until smooth. Stir in remaining salsa and carrot. Cover; chill for at least 1 hour to blend flavors. Garnish with carrot, if desired. Serve as a dip with crackers.

Nutritional analysis (2 Tbsp. dip, 3 crackers): 56 calories; 1 g fat; 0 mg cholesterol; 2 g dietary fiber; 190 mg sodium

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