Guest guest Posted June 8, 2004 Report Share Posted June 8, 2004 SALSA BEAN DIP Yield: 14 servings (2 tablespoons each) Source: " The Diabetes Snack, Munch, Nibble, Nosh Book " - 3/4 cup mild or medium thick and chunky salsa - 1 (19 ounce) can cannellini beans, rinsed and drained - 1 teaspoon lemon juice - 1 teaspoon dark brown chili powder (or to taste) - 1 teaspoon ground cumin - 1/8 teaspoon salt Place the salsa in a sieve over a large bowl. Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes. Discard the liquid. In the bowl, mash the beans slightly with a fork. Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined. Transfer to a serving bowl. Serve at once or cover and refrigerate for several hours. Serve with baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days. Quote Link to comment Share on other sites More sharing options...
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