I came across a healthy, simple and delicious recipe for a red bean dip in Family Circle magazine. I made a few changes and loved the end result. The dip is low in fat and a good mix of fiber and protein. I used it to spread over my egg and veggie lunch but it would also be great as a dip for raw veggies, crackers or snack chips, or even as a sandwich spread. You know it’s a good one when you can’t get your little one to stop eating it straight from the bowl!
Red Bean, Yogurt, and Avocado Dip
Recipe by enspirebalance.com
Estimated Times:
Total Time – 15 minutes | Yields – About 2 cups
Ingredients:
1 (15 ounce) can red kidney beans, drained and rinsed
1 Tblsp. extra virgin olive oil
2 cloves garlic
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 cup plain Greek yogurt
1/2 of a large ripe avocado, pitted and removed from skin
Fine sea salt and ground black pepper to taste
Preparation Instructions:
1. In a food processor (a mini one should work just fine), chop garlic and then add remaining ingredients, processing until smooth. Add additional salt and pepper to taste.
enspire balance 