All-Purpose Bean Dip

Contributed By: livelyclan
Clean Eating Newsletter Jan 2009

TIP: Switch out the lemon to lime, add 1/4 tsp cumin and use cilantro as your herb instead of parsley and rosemary, and you've got a clean Mexican-inspired dip!

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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Snack

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Ingredients

1 19-oz Can low-sodium mixed beans, drained and rinsed (about 2 cups drained)
1 clove Garlic, minced
2 tbsp Fresh lemon juice
1 tsp Olive oil
1/4 cup Water or organic low-sodium vegetable stock
1 tbsp Fresh herbs (flat-leaf parsley and rosemary), chopped
1/2 tsp Chile powder
Sea salt and fresh ground black pepper, to taste

Preparation

Place all ingredients into a food processor and mix until smooth. Store in a resealable container and refrigerate or freeze until needed. Dip will keep refrigerated for 2 to 3 days or frozen for 2 to 3 months.