Mudd Dip

Serves 6

15½-ounce can kidney beans or cannellini beans
1 Tbsp. vinegar
1 tsp. chili powder
1/8 tsp. cumin
2 tsp. minced onions
2 tsp. minced parsley

Drain beans (reserving the liquid). Place the beans, vinegar, chili powder and cumin in a blender. Blend until smooth, adding reserved liquid as needed. Stir in the onions and parsley. Serve with whole wheat crackers or vegetable sticks.


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