Spicy Black Bean Dip

1- 15 ounce can black beans (or about 1 ½ cups cooked black beans)

3 tablespoons low fat sour cream or yogurt

2 teaspoons minced garlic

2 tablespoons fresh lime juice

¼ cup chopped red onion

¾ teaspoon cumin

½ cup chopped fresh cilantro

Drain and rinse the beans. Place all ingredients in the bowl of a food processor and pulse until the dip is well combined. Serve with a selection of fresh vegetables for dipping: snow peas, green beans, carrot and celery sticks, julienne peppers, asparagus. Stored in a sealed container in the refrigerator. Keeps well for several days.