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While this bean dip features traditional fall flavors, you can make this appetizer recipe any time of year since it calls for canned pumpkin.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
20 mins
Servings:
32
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Add beans, pumpkin, orange juice, garlic, oil, cumin, chili powder, and ½ tsp. salt to food processor or blender. Cover; process until nearly smooth. Transfer to a serving bowl. Season to taste with salt. Cover; chill until serving time. To serve, drizzle with additional olive oil and top with cilantro. May be chilled 24 hours.

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Nutrition Facts

33 calories; fat 1g; carbohydrates 5g; mono fat 1g; insoluble fiber 2g; sugars 1g; protein 2g; vitamin a 2123.2IU; vitamin c 1.6mg; niacin equivalents 0.1mg; folate 2.3mcg; sodium 92mg; potassium 87mg; calcium 20mg; iron 0.8mg.
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