Chili Bean Dip
To download a Spanish translation of this recipe click here.
Servings: 16
Calories: 29kcal
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Ingredients
- 2 cups cooked kidney beans
- 1 tablespoon vinegar
- ½ teaspoon chili powder
- ¾ teaspoon ground cumin
- 2 teaspoons onion very finely chopped
- 2 teaspoons parsley chopped
- Raw vegetable sticks
Instructions
- Place beans, vinegar, chili powder and cumin in blender. Blend until smooth.
- Remove mixture from blender. Stir in onion and parsley.
- Serve with raw vegetable sticks.
Nutrition
Calories: 29kcal | Carbohydrates: 5g | Protein: 2g | Sodium: 3mg | Potassium: 94mg | Fiber: 1g | Calcium: 9mg