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Refried beans in a white bowl

Mexican Bean Dip

A creamy and flavorful bean and avocado dip blended with lemon, chili, and garlic, then finished with green onion and parsley for a fresh, zesty appetizer.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 14
Course: Appetizer
Cuisine: Mexican
Calories: 56
Ingredients Method Notes

Ingredients
  

  • 1 (15oz.) can red kidney beans, rinsed and drained
  • 1 medium avocado, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons tomato paste
  • 1 red chili, finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon Equal® Spoonful or 1 1/2 packets Equal sweetener
  • 1 green onion, sliced
  • ¼ cup chopped parsley, divided use

Method
 

  1. Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal® in food processor; cover. Process until well blended.
  2. Stir in green onion and 3 tablespoons parsley. Sprinkle with remaining parsley.

Notes

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.