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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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From Fabulous Fat-Free Cooking Give the dip a more pronounced Tex-Mex flavor by adding 1/2 tsp chili powder. Serve with fat-free tortilla chips, celery, or plain toasted pita chips. Ingredients:
1 (15 ounce) can pinto beans, rinsed and drained |
1/2 sweet red pepper, finely chopped |
1 stalk celery, finely chopped |
1 small onion, finely chopped |
2 garlic cloves, minced |
2 teaspoons cider vinegar |
2 teaspoons lemon juice, freshly squeezed |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
ground black pepper |
salt |
Directions:
1. Place the beans in a blender or food processor. Process to a chunky puree. Add the red peppers, celery, onions, garlic, vinegar, lemon juice, oregano, and cumin. Pulse once or twice to combine. Use black pepper and salt to taste.
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