Black Bean and Corn Dip
1 (15 oz.) can black beans, drained and rinsed or 2 cups black beans cooked at home
2 cups cooked fresh, frozen, or canned corn
1/2 cup plain nonfat yogurt
1/2 teaspoon thyme
1/2 teaspoon chili powder
black pepper to taste
1. Place all ingredients in a blender. Blend for about 20 seconds or until all ingredients are smooth.
2. If the dip is too thick, stir in two tablespoons of yogurt.
Fat: 0.4 g
Carbohydrates: 9.5 g
Protein: 2.6 g
Serve with tortilla or pita chips