Mexican bean dip
Use this dip as a filling for celery, as a dip with raw vegetables or as a sandwich spread along with lettuce, sliced tomato and cucumber inside pita pockets. Fresh or canned chilies (hot or mild) add even more flavor to this dip.
30 cal
Serves 20
Prep time
0h 15m
Cook time
Total time
0h 15m
Ingredients
Directions
-
Step 1
If using canned white kidney beans, drain well and rinse thoroughly under cold water. -
Step 2
In bowl, combine beans and the rest of the ingredients – yogurt, onions, garlic, spices and herbs – mash or use food processor. -
Step 3
Taste and add more cumin and chili powder if necessary, and coriander to taste. -
Step 4
Just before serving, sprinkle with chopped coriander.
Tips
-
MAKE AHEAD: Cover and refrigerate for up to 2 days.
Nutritional info per serving (25 ml/2 tbsp)
Nutritional information
Per serving (1 portion)
- Calories
- 30
- Protein
- 2 g
- Sodium
- 85 mg
- Potassium
- 95 mg
- Total fat
- 0 g
- Saturated fat
- 0 g
- Cholesterol
- 2 mg
- Carbohydrates
- 5 g
- Fibre
- 2 g
- Sugars
- 0 g
- Added sugars
- 0 g
Recipe From Anne Lindsay’s Lighthearted at Home ©2010
