1. Heat large skillet over medium-high heat; spray with cooking spray. Add shallot and jalapeño; cook and stir 3 minutes or until soft. Add garlic; cook and stir 1 minute or until fragrant.
2. In food processor, purée beans, lime juice, cilantro, shallot mixture and ⅛ teaspoon salt on high until smooth. Makes about 1½ cups.
3. Sprinkle dip with cilantro; serve with peppers.
- 0 g Fat
- 0 g Saturated Fat
- 0 g Cholesterol
- 104 mg Sodium
- 13 g Carbohydrates
- 4 g Fiber
- 2 g Sugar
- 0 grams Added Sugars
- 4 g Protein
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Nutritional Information
- 0 g Fat
- 0 g Saturated Fat
- 0 g Cholesterol
- 104 mg Sodium
- 13 g Carbohydrates
- 4 g Fiber
- 2 g Sugar
- 0 grams Added Sugars
- 4 g Protein
Directions
1. Heat large skillet over medium-high heat; spray with cooking spray. Add shallot and jalapeño; cook and stir 3 minutes or until soft. Add garlic; cook and stir 1 minute or until fragrant.
2. In food processor, purée beans, lime juice, cilantro, shallot mixture and ⅛ teaspoon salt on high until smooth. Makes about 1½ cups.
3. Sprinkle dip with cilantro; serve with peppers.