Mexican Bean Dip
Ingredients:
- 1 - 15 oz. can red kidney beans, rinsed and drained
- 1 medium avocado, chopped
- 2 Tbsp lemon juice
- 2 Tbsp tomato paste
- 1 red chili, finely chopped (optional)
- 2 cloves garlic, minced
- 1 Tbsp Equal® Spoonful*
- 1 green onion, sliced
- 1/4 cup chopped parsley, divided use
Preparation:
Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal® in food processor; cover. Process until well blended.
Stir in green onion and 3 Tbsp parsley. Sprinkle with remaining parsley.
Servings: 14Source: Merisant Corporation ® and the NutraSweet Company
Submitted by: Recipe Group Member
Date:
