Friday, January 11, 2008

Chilied Bean Dip

Inspired by a recipe of same name in Jane Brody’s Good Food Book - low in calories with no added fat. This dip can be quite mild or very hot, depending on the kind and amount of chilies and chili powder used.

Place in blender and pulse until finely chopped:

2 T or more finely chopped canned or fresh green chilies, to taste
1 T vinegar
1 t chili powder, to taste

¼  t cumin
2 T coarsely cut sweet onion
Several sprigs fresh parsley, stems removed (optional - cilantro is the key herb)
Several sprigs fresh cilantro, stems removed

Add and pulse until chopped but not mushy:

1 16 oz can pinto or kidney beans, rinsed well then drained.

 Serve with tortilla chips.

Reviewed 5/17/17

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