Creamy Black Bean Dip

• 2 packages (8 ounces each) fat-free cream cheese, cubed
• 1 can (15 ounces) black beans, rinsed and drained, divided
• 3/4 cup shredded reduced-fat cheddar cheese
• 6 green onions, chopped
• 1-1/2 teaspoons ground cumin
• Dash cayenne pepper

TOPPING:

• 1/4 cup shredded reduced-fat cheddar cheese
• 2 tablespoons diced fresh tomato
• 2 tablespoons chopped green onion
• Tortilla chips

In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight. Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips. Yield: 3 cups.

Nutritional Facts: 1/4 cup dip equals 95 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 335 mg sodium, 8 g carbohydrate, 2 g fiber,

© Taste of Home 2014