I love healthy recipes that make it seem like you are eating something that you are not suppose to! This bean dip definitely does the trick and it is simple to make.
1 15oz can red kidney beans, rinsed and drained
2 tsp extra virgin olive oil
1 tsp hot chili powder
1 tsp oregano
1/4 cup onion, finely chopped
1 clove garlic, minced
Salt and Pepper to taste
1 T. diced jalapeno (optional)
Place beans and olive oil into food processor or blender. Mix until it is a paste-like mixture. Add remaining ingredients and mix well. Transfer to bowl, cover and refrigerate. Makes 36- 1 tablespoon servings.
This would be great with chips or we added it to tacos for a filling and healthy addition to our soft shell tacos.
Enjoy!
This recipe was adapted from the Eat Clean Diet Cookbook by Tosca Reno.
we both posted bean dips @ chef in training! We’re bean dip buddies! lookin good, friend!