Black Bean Dip n' Schmear

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Simple and Yummy! Use as a dip for pita triangles, veggies, and pretzels. Schmear onto whole grain tortillas for quick burritos.


  • 1 13 cups black beans, rinsed and drained
  • 3 tablespoons Organic Valley Lowfat Sour Cream
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 12 teaspoon cumin
  • 14 small red onion, minced
  • cilantro (optional)


Place beans in medium bowl. Mash with fork until almost smooth. Add Organic Valley Lowfat Sour Cream, lemon juice, garlic, and cumin; blend well. Mix in minced onion and cilantro. Season with salt and pepper to taste. Transfer to small bowl. Let stand at least 30 minutes to enhance flavor. Can be kept refrigerated for 48 hours.

Serving Suggestions

Serve with fresh or grilled vegetables (carrots, zucchini, broccoli, celery, etc.), whole grain pretzels, pita triangles, or tortilla chips.


Stuff a soft tortilla with veggies, avocado, Organic Valley cheese (Pepperjack or Cheddar) and Black Bean Dip n'Schmear.

Dunk a quesadilla!


Kids in the Kitchen:

Mashing beans can be fun for the little kitchen helpers! Older kids can help with measuring the Organic Valley Sour Cream and "spicing" the dip to their individual taste.

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