Healthy Living With TAU: Mexican red kidney bean dip

Loaded with protein, this is a great dip when entertaining or to have on your own for lunch or supper.


Note: This recipe can be used as a dip to serve with raw vegetabes, but it is also delicious as a sauce with oven-baked potatoes.  

1¼ cup (315 ml) cooked red kidney beans

¾ cup (190 ml) skimmed plain yogurt

¼ cup (65 ml) chopped onion

1 teaspoon (5 ml) chili powder (or to taste)

¼ teaspoon (1 ml) garlic powder

¼ teaspoon (1 ml) cumin

Sea salt or vegetable salt to taste


In a blender, mix all the ingredients until it has the smooth texture of a puree. 

Refrigerate a few hours before serving. 

Recipe from the book Cuisine végétarienne à la portée de tous

De Madeleine Guénette

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