Spicy Bean Dip
Source of Recipe
unknown
Recipe Introduction
Yield: 2 cups
List of Ingredients
2 c. cooked pinto or kidney beans, well drained
1 or 2 cloves garlic, minced or mashed
1 t. Dijon-style mustard
2 T. canned diced green chilies (or more for a spicer dip)
2 t. cider vinegar
2 to 3 drops Tabasco Sauce or to taste
2 T. grated nonfat cheddar cheese
1/4 c. thinly sliced green onions, for garnish Recipe
In a blender or food processor, combine all the ingredients except Tabasco and green onions. Process until smooth.
If mixture seems too thick, add bean cooking liquid or stock.
Add Tabasco carefully, drop by drop.
Cover and chill overnight, to allow flavors to blend.
Serve at room temperature or warmed, topped with green peppers.
Use non-fat or baked tortilla chips.
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