National Nutrition Month – Black Bean Dip Recipe






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 can eat because it is good. Because we are distracted by the television we are sometimes not aware on 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.


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.

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  • Providers involved include:

    Monica Francis, PA

    Avi Silber, MD, FAAP
    Tracy Lucas, FNP
    Adeola Ayodeji, MD, FAAP

    Chanchal Singh, MD
    Sneha Shrivastava, MD
    Penelope Guccione, FNP

    Julie A. O’Connor, CM, LM, MS
    Marian Seliquini, CM, LM, MS

    Koreen E. Thomas, FNP
    Andrea Giovinazzo, FNP-C

    Kate Michalak L.Ac., RPAC

    Alban Burke, DDS

    Neha Dada, O.D.

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