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Pumpkin and Black Bean Dip




Source of Recipe


The Meatless Gourmet - Easy Lowfat Favorites - Bobbie Hinman


Recipe Introduction


Makes 3 cups


List of Ingredients




1 (1 lb.) can black beans, rinsed and drained or 2 c. cooked beans
1/4 c. chopped onion
1/4 c. chopped green bell pepper
2 T. plain nonfat yogurt (nonfat sour cream?)
2 t. Dijon mustard
1 (1 lb.) can pumpkin
1 t. ground coriander
1 t. ground cumin
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper

Recipe



In a blender container, combine beans, onion, green pepper, yogurt and mustard. Blend until almost smooth. (Small pieces of the beans will remain.) Spoon mixture into a medium bowl and add remaining ingredients. Mix well.

Chill.

Serve with veggies or tortilla chips.

Serve again hint: Leftovers make a delicious sandwich filling, especially on rye bread wtih sliced tomato and onion. They can also be heated and rolled in tortillas to make a quick burrito dinner.