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


Recipe Summary

20 mins
15 mins


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

2 tablespoons dip with 1/2 cup vegetable dippers
81 calories; protein 3.4g; carbohydrates 12.4g; dietary fiber 3.7g; sugars 3.6g; fat 3.1g; saturated fat 0.3g; cholesterol 3.4mg; vitamin a iu 5199.5IU; vitamin c 42.6mg; folate 25.2mcg; calcium 31.6mg; iron 0.9mg; magnesium 11.1mg; potassium 306.4mg; sodium 242.4mg.

1/2 fat, 1/2 starch, 1/2 vegetable