Haunted House Dip Platter | Savory

Ingredients

• 3 (15 oz) cans low-sodium black beans, drained and rinsed
• 1 1/4 cups jarred salsa verde
• 1/4 cup packed cilantro leaves
• 1 tbsp lime juice
• 1 tsp ground cumin
• 2 slices provolone cheese
• 3 shredded wheat crackers, such as Triscuit, plus more for dipping
• 1/4 yellow bell pepper
• 3 pitted black olives
• 1 large (10-inch) spinach or whole wheat wrap
• 2 tbsp light sour cream
• Celery, cut into sticks
• Bell peppers, sliced