Mexican

Tangy bean dip is for Snack.

Tangy bean dip takes 15 minutes to prepare.

Tangy bean dip takes several minutes to cook.

Tangy bean dip makes 8 servings.

The ingredients for Tangy bean dip are:

- 1 can Unico bean medley or similar mixed beans, rinsed and drained
- 1 medium sized Haas avocado
- 1/2 cup chopped red onion
- 3 cloves garlic (vary according to personal preference)
- 1 cups mild salsa
- 2 dashes Tabasco sauce (or to taste)
- 2 tbsp cumin
- 1/4 cup fresh cilantro, washed, stems remove
- 1/2 cup 0% fat greek yogourt
- juice of 1 lime

Here is how you make Tangy bean dip:

Makes 8 generous servings of ~1/3 cup each.Combine all ingredients in food processor and blend 1 minute or until consistency is uniform. If you don't have a food processor, use an immersion blender in short bursts to break up and mix dip. Serve with tortilla chips and veggies (not included in nutritional analysis for this recipe) and garnish with cilantro. If a richer, less tart version is desired, add 1/2 a cup of softened light cream cheese. This recipe also makes a great sandwich spread if the salsa is drained of any excess liquid and the lime juice is halved or omitted, which gives the final product a thicker consistency. Number of Servings: 8Recipe submitted by SparkPeople user ERIKA05.

The nutritional information for Tangy bean dip is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 149.5

• Total Fat: 4.1 g
• Cholesterol: 0.5 mg
• Sodium: 398.8 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 6.0 g
• Protein: 10.4 g

Tangy bean dip is Mexican cuisine.

The dietary needs meet for Tangy bean dip is Vegetarian