New Year's Eve Red Bean Dip Recipe

Zesty red bean dip is a healthy AND irresistable appetizer/snack any time of year, including New Year's.


| December 1993/January 1994



red bean dip

Put red bean dip and pita bread in front of your guests, and before the night is over they'll have cleaned the bowl.

PHOTO: MSPHOTOGRAPHIC/FOTOLIA

It’s the end of the year, and you’re planning a party or helping a friend with one. Keep it simple! My recipe for red bean dip will provide a tasty yet non-fattening New Year’s Eve appetizer you can prepare quickly and store in the fridge until you need it.  

I use canned beans to save time, but if you have some leftover cooked beans, this is a good time to use them up.

1 can red beans (15 ounces), rinsed well and drained
a few drops of oil
1 large clove garlic, peeled and coarsely chopped
1/2 teaspoon hot pepper (jalapeño), stem removed (use more if desired)
1 small onion, peeled and coarsely chopped

1/2 teaspoon ground cumin
1/2 teaspoon chili powder
dash salt
2 tablespoons lime juice
1 tablespoon water
1 tablespoon nonfat yogurt
1 tablespoon light sour cream

Garnishes (optional):

Chopped green onions
Cilantro
Chopped fresh tomatoes
Chopped canned chilies

In a nonstick skillet sauté garlic, pepper, and onion in oil until they're wilted. Pour into a food processor or blender. Add rest of ingredients except yogurt and sour cream; blend well. Remove from blender and stir in yogurt and sour cream. Add additional water if dip is too thick. Refrigerate in a covered container. Serve topped with any of the above garnishes.

For Dipping:





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