Snappy Bean Dip
7 ingredients
9 steps
Ingredients
- 3/4 cup Idaho pinto beans
- 1/2 lemon, juiced
- 2 tbsp. mayonnaise
- 1 tsp. Worcestershire sauce
- 1 tsp. canned jalapeno peppers, chopped and seeded
- 3/4 tsp. salt
- 3 tbsp. chopped green onions
Directions
-
1Soak and cook beans according to directions.
-
2Drain.
-
3Place beans and remaining ingredients except 1 tbsp.
-
4of the green onions in blender container.
-
5Blend until smooth.
-
6Or, mash beans to puree and mix with remaining ingredients.
-
7Place in small bowl and garnish with 1 tbsp.
-
8chopped green onion.
-
9Serve as a dip with crisp raw vegetables or corn chips.
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