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.


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
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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