Mexican Bean Dip
A cross between guacamole and pureed beans, with a spicy flavor provided by chilies, garlic and onion, with a hint of sweetness to round out the flavor.
1 (15-ounce) can red kidney beans, rinsed and drained
1 medium avocado, chopped
2 tablespoons lemon juice
2 tablespoons tomato paste
1 red chili, finely chopped (optional)
2 cloves garlic, minced
1 tablespoon Splenda
1 green onion, sliced
1/4 cup chopped parsley, divided use
- Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Splenda in food processor; cover. Process until well blended.
- Stir in green onion and 3 tablespoons parsley. Sprinkle with remaining parsley.