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Bean Dip |
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Serves: 16 Print this Recipe2 cups pinto beans, cooked, or 1 16 ounce can pinto beans 2 tablespoons green chilies, canned or fresh, seeded, finely chopped, or 1 fresh jalapeno, seeded and minced 1 tablespoon lemon juice, fresh 1 tablespoon red wine vinegar 1 teaspoon chili powder 1 teaspoon cumin, ground 1 tablespoon cilantro, fresh, minced, or parsley Serve this dip with tortilla chips (see index). You can buy canned bean dip, but making your own is easy. It's also healthier because it will be much lower in sodium. Legumes raise the blood sugar slowly, so they are good for diabetics. Place all ingredients in a blender or food processor and blend until smooth. Serve at room temperature. Food exchanges per 2-tablespoon serving: 1 1/3 BREAD This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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