Black Bean Dip

Provider blog by  Barbara J. Moschitta, MPS, RD, CDN

Happy National Chip and Dip Day! Have you ever munched on chips during your favorite sporting event and not realized how much you just ate? Chips are one of many foods that we binge on just because it is good. Because we are distracted by the television, we are sometimes not aware of how much we eat.


Don’t forget to use multigrain or baked corn chips.  And cut calories by using your favorite crunchy raw vegetables with the Dip.

In recognition of March being National Nutrition Month, we will be posting a  healthy recipe every Thursday in March with the help of our nutritionists.

Barbara J. Moschitta, MPS, RD, CDN is a New York State Certified Dietitian Nutritionist. She received the Recognized Young Dietitian of the Year award from the Academy of Nutrition and Dietetics. She chose to specializes in nutrition because of the influence of her  grandmothers healthy food habits , and encouragement from her 10th grade biology Teacher. She has a passion for helping individuals and families discover the benefits of healthy eating and helping them develop healthy eating habits.

Black Bean Dip


•2 (14 oz.) low-sodium black beans, drained & rinsed
•3/4 cup salsa
•4 garlic cloves, minced
•2 tsp fresh lime juice
•1 tsp ground cumin
•1 tsp water
•1/8 tsp salt
•1/4 cup minced cilantro


1. In the bowl of a food processor, puree the black beans, salsa, garlic, lime juice, cumin, water and salt until smooth.

2. Add the cilantro and pulse until just combined.

3. Serve with tortilla chips or raw vegetables.