This creamy appetizer dip uses beans rather than sour cream or mayonnaise, so it's high in flavor but low in fat and calories. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place tomatoes in a small bowl. Add enough boiling water to cover. Let stand for 5 minutes. Drain and finely chop the tomatoes; set aside.

  • In a food processor, combine beans, salad dressing, garlic and chipotle pepper (if using). (see Tip) Cover and process until smooth. Add milk, if needed, to thin to desired consistency. Set aside 1 teaspoon of the tomatoes and 1 teaspoon of the parsley. Stir the remaining tomatoes and the remaining parsley into bean mixture.

  • Transfer to a serving bowl. Top with the reserved tomatoes and parsley. Serve with vegetable dippers.


Tip: Chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

81 calories; total fat 3.1g 5% DV; saturated fat 0.3g; cholesterol 3mg 1% DV; sodium 242mg 10% DV; potassium 306mg 9% DV; carbohydrates 12.4g 4% DV; fiber 3.7g 15% DV; sugar 4g; protein 3.4g 7% DV; exchange other carbs 1; vitamin a iu 5199IU; vitamin c 43mg; folate 25mcg; calcium 32mg; iron 1mg; magnesium 11mg.