So Creamy Bean Dip

published by Dr. Marcantel on August 10th, 2012 Print this page No Comments

Dr. Tina Marcantel

Dr Marcantel's So Creamy Bean DipAs I often tell my patients–and anyone else who’ll listen–“Beans are your friend!” Beans are power-packed with protein and fiber, and during the hot summer months a cold bean dip is a lighter substitute for meat as a protein source.

2 cans black beans (drained)
8 ounces soft tofu (this gives the dip its creamy consistency)
1 can hot Ro*Tel® tomatoes
1 chopped garlic clove
1 slice of onion
salt to taste

Blend all ingredients together and then let set in refrigerator for a few hours. The longer it sits in the refrigerator, the better it tastes! Serve with your favorite raw veggies for dipping.

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