book - kidney bean dip with chili and lime

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This one should tempt a few of you into making it!

 

think of it as a Halloween dip with colored tortilla chips

 

 

* Exported from MasterCook *

 

Kidney Bean Dip with Chili and Lime

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 24 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium jalapeno chile pepper -- freshly ground

4 cups cooked and drained pinto beans

1/4 cup tomato juice

2 tablespoons canola oil

2 tablespoons fresh lime juice

2 garlic cloves -- minced

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 cup fresh cilantro

 

Remove the stem of the chile peppers and cut them in half lengthwise. Scrape

out and discard the seeds for a milder flavor. Coarsely chop the peppers and

combine them in a food processor with the beans, tomato juice, oil, lime juice,

garlic, oregano, cumin and salt. Blend until fairly smooth, then add the

cilantro and pulse to combine. Transfer to a serving bowl, cover and refrigerate

until serving.

 

Description:

" appetizers "

Source:

" Complete Vegan Cookbook "

S(Veg-Recipes):

" Kitpath 2001-Oct-30 "

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Per Serving (excluding unknown items): 51 Calories; 1g Fat (22.5% calories from

fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 54mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

 

NOTES : This dip is delicious when prepared with kidney or black beans. Make it

several hours in advance so the flavors can blend, then serve it with pita or

tortilla chips and your choice of assorted fresh vegetable. Store in the

refrigerator.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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