Appetizers & Dips
Tangy Bean Dip |
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Ingredients
1 can kidney beans (15.5 oz)
2-3 tbsp. pickled jalepeño peppers
1 tbsp. vinegar
1 tsp. chili powder
¼ tsp. cumin
1 tbsp. minced onion
1 tsp. dried parsley
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Blend first 5 ingredients in food processor until smooth. Transfer to bowl. Add
last 2 ingredients and stir. Serve hot or cold with baked tortilla chips, pita bread
triangles or raw veggies. |
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