This is one delicious dip. The tomatillo is rich with vitamin C and gives the dip a special taste. It’s a perfect combination with the low-fat, textured pureed black beans. You can whip it up in only a half hour, and be a hit with friends and family.
2 tbsp. coarsely chopped cilantro
Half-pound of tomatillos, husked and rinsed
½ teaspoon of lime zest
1/2 tspn of kosher salt, divided
1/2 tspn of pepper, divided
1 garlic clove minced
1 15 ounce can, of organic low-sodium black beans, rinsed and drained
¼ cup reduced-sodium chicken or vegetable broth
1 tspn of chopped canned chipotle chiles
1/3 cup of chopped drained roasted red peppers
¼ cup plain Greek yogurt
1. Preheat your broiler. Place the tomatillos on an edged baking sheet and broil a few inches from the heat. Turn them over one time while cooking for 12 minutes. Let it cool for several minutes.
2. Pulse the tomatillos, including the skins, several times in a food processor with 2 tablespoons of cilantro, the zest, and ¼ teaspoon of salt and pepper. Scrape it all into a bowl, and place it to the side.
3. Pulse the garlic, beans, chipotle, and broth in a food processor, with the rest of the ¼ tsp. of salt and pepper, until it’s a smooth texture.
4. Spread the bean mix into a bowl. Set the red peppers, then the tomatillo sauce on top. Scoop the yogurt in the center. Garnish with cilantro and serve with your favorite veggies or chips.
Nutrition information for 3tbsp
Amount per serving
Calories from fat: 20%
Fat: 0. 9 grams
Saturated fat: 0.5 grams
Carbohydrates: 5.5 grams
Fiber: 1.6 grams
Protein: 1. 9 grams
Sodium: 137 mg
Cholesterol: 1.6 mg