Red Bean Dip
Yield
1 1/2 cupsPrep
10 minCook
0 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
red kidney beans
cooked |
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
red kidney beans
cooked |
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
Directions
Drain red beans.
Mix them with spices in a blender for a few minutes until they are pureed.
Add more Tabasco to taste. Mix well.
Can be served hot or at room temperature.
Serve with crackers or chips.
