Quick and Easy Bean Dip Recipe

I just created a bean dip recipe, out of necessity because I’m making Rocco’s Loaded Nachos (from the book Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories) and forgot to get bean dip while grocery shopping. I had these items in my cupboard, and really lucked out on coming up a yummy recipe that is a cinch to make and is ready to eat in three minutes or less (results vary depending on how fast you can use a can opener).

16 oz can 99% Fat Free Refried Black Beans
10 oz can Rotel Original diced tomatoes with chili peppers
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp cumin
2 Tbsp chopped cilantro (fresh or the type found in a tube in the produce section at the grocery store)

Dump it all into a big bowl and mix it up. That’s it.

Of course, you can adjust the spices and herbs to suit yourself. If you’re not crazy about cilantro like I am, you’ll want to use 1 Tbsp.

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