Mexican Bean Dip
Loads of South of the Border flavor but not many calories! Use this great Mexican bean dip to dip your taco chips in - or anything else you enjoy dipping.
1 can (15 ounces) red kidney beans, rinsed and drained
1 medium avocado, chopped <br> 2 tablespoons lemon juice
2 tablespoons tomato juice
1 red chili, finely chopped (optional) r> 1-1/2 packets sweetener or 1-tablespoon spoonable sweetener
1 green onion, sliced
1/4 cup parsley, chopped
Process kidney beans, avocado, lemon juice, tomato paste, chili, garlic and sweetener in food processor or blender until well blended.
Stir in green onion and three tablespoons parsley.
Sprinkle with remaining parsley.
Nutrition information per serving:
Serving size: 2-tablespoon
Calories: 56; Fat: 2g; Cholesterol: 0mg; Sodium: 3mg; Carbohydrates: 9g; Protein: 3g
Diabetic Exchanges: 1-1/2 Fruit, 1 Fat
Salsa for the Mexican Bean Dip
1 pound tomatoes, peeled, seeded, chopped
2 cups coarsely chopped red or yellow onions
1 large green pepper, coarsely chopped
3 cloves of garlic, minced
1 teaspoon finely chopped jalapeno pepper
2 tablespoons red wine vinegar
1/4 teaspoon chili powder
1/2 teaspoon salt
1-3/4 teaspoons Equal for Recipes or six packets sweetener or 1/4 cup measurable sweetener
5 cups sliced cored peeled Granny Smith or other baking apples (about five)
Heat all ingredients, except sweetener, to boiling in large saucepan; reduce heat to low and simmer uncovered, until mixture is a thick sauce consistency, about 20 minutes. Cool; stir in sweetener.
Nutritional information per serving:
Calories: 19; Fat: 11g; Carbohydrate: 4g; Sodium: 79mg; Protein: 0g; Cholesterol: 0mg; Diabetic Exchanges: Free Food