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Bean Dip

Serves: 16
Total Calories: 30

Ingredients

2 cups pinto beans, cooked, or 1 16 ounce can pinto beans
2 tablespoons green chilies, canned or fresh, seeded, finely chopped, or 1 fresh jalapeno, seeded and minced
1 tablespoon lemon juice, fresh
1 tablespoon red wine vinegar
1 teaspoon chili powder
1 teaspoon cumin, ground
1 tablespoon cilantro, fresh, minced, or parsley

Directions:

Serve this dip with tortilla chips (see index). You can buy canned bean dip, but making your own is easy. It's also healthier because it will be much lower in sodium. Legumes raise the blood sugar slowly, so they are good for diabetics.

Place all ingredients in a blender or food processor and blend until smooth. Serve at room temperature.

Food exchanges per 2-tablespoon serving: 1 1/3 BREAD

Nutritional Facts:

Serves: 16
Total Calories: 30
Calories from Fat: 0

This Bean Dip recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.


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