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Mexican Bean Dip

Mexican Bean DipCross between guacamole and puréed beans, with a spicy flavor provided by chiles, garlic and onion.

Recipe Ingredients:

1 (15-ounce) can red kidney beans, drained and rinsed
1 medium avocado, chopped
2 tablespoons lemon juice
2 tablespoons tomato paste
1 jalapeño chile, finely chopped (optional)
2 cloves garlic, minced
1 tablespoon Equal® Spoonful*
1 green onion, sliced
1/4 cup chopped parsley - divided use

Cooking Directions:

  1. Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal® in food processor; cover. Process until well blended.
  2. Stir in green onion and 3 tablespoons parsley. Sprinkle with remaining parsley.

Makes 14 servings.

*May substitute 1 1/2 packets Equal sweetener.

Nutritional Information Per Serving (1/14 of recipe): calories 56, protein 3 g, carbohydrate 9 g, fat 2 g, cholesterol 0 mg, sodium 3 mg.

Food Exchanges: 1/2 vegetable, 1/2 starch.

Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Information on the artificial sweetener Aspartame.