Beet and Black Bean dip

I wish I could take credit for this delicious dip but I can’t. Here’s the recipe and a link to the original page. I got the recipe from my dietician. Hope you enjoy this recipe as much as I do.

Recipe from Melissa


cup or ½ can Black Beans (19 l oz / 540 mL), drained and rinsed

1 cup or 1 large cooked Red Beets, peeled and diced

1-2 large cloves Garlic, minced (…or 1 or 2 more if you love garlic)

½- tbsp Balsamic Vinegar

½- tbsp Soy Sauce

1-2 tbsp Olive Oil

1 tsp Cumin Powder 

Couple shakes of cayenne pepper, or crushed red pepper (if you like it spicy)

1/2 tsp Black Pepper, freshly ground 

¼-1/2 cup Parsley, chopped



Place all ingredients into a food processor and blend until smooth, stopping to scrape down the side of the processor during the process.  Serve room temperature, or chilled.

Nutrition Facts (per serving 2 tbsp (30 g), makes total 17servings)

26 kcal, 1.0 g pro, 3.5 g carb, 1.0 g fiber, 1.0 g sugar, 1.0 g fat, 87 mg


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