Youtube – https://youtu.be/FiBkQ5pgHI8
Estimated calories per serving: 80
Fat grams: 4
2 endive, with 12 leaves separated
1 can black beans, drained and rinsed
1 clove garlic, minced
1 teaspoon chili powder
Salt & pepper to taste
2 T. olive oil
About ½ cup salsa
- Arrange endive leaves on a platter and set aside.
- To make black bean dip: combine black beans with garlic, chili powder, olive oil, salt & pepper and a few dashes of tabasco sauce in a food processor. Chop in food processor for 1 – 2 minutes, stopping to scrape the sides until well combined.
- Spoon black bean dip into each endive cup and top with a spoonful of salsa.
- Refrigerate for 30 minutes to 1 hour before serving.
Note: You will have extra black bean dip that you can serve with vegetables or tortilla chips