Chili Bean Dip
Equipment:
Large bowl
Servings:
8-12
Ingredients
¼ cup onion, chopped fine
3 Tbsp parsley, chopped fine
2 (16 oz) cans kidney beans,
drained and rinsed or 3 cups cooked
3 Tbsp canned green chilies or
fresh jalapeƱos
1 Tbsp vinegar
1 tsp chili powder
⅛ tsp cumin
1 tsp salt
Freshly ground pepper, to taste
2 cloves garlic, crushed
2 dashes Tabasco sauce
Order of Events
- Put
all ingredients into a food processor or blender and blend until mixed
through.
- Spoon
the dip into a serving bowl and garnish with parsley.
- Rest
in the fridge 1 hour before serving.
- Serve
with vegetables, crackers or pitas.
Kitchen Gossip
Beans are a
great source of dietary fibre and protein.
Serve with nacho chips or pita bread. Use for
stuffing tacos
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