Benito Bean Dip With Zippy Zonya Mexi Mix

KateL's Note:

Entered for safe-keeping. From Heart-Healthy Living by BH&G, Winter 2008.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 5

Yield: 1.25 cups

ZIPPY ZONYA MEXI SEASONING MIX (makes 3 Tbsp)

• 5 teaspoons chili powder
• 4 teaspoons ground cumin
• 1 teaspoon cumin seed (optional)
• ¼ teaspoon garlic powder
• 1⁄8; teaspoon black pepper
• 1⁄8; teaspoon cayenne pepper (optional)

BEAN DIP

• 1 ½ cups edamame, measured after cooked and shelled or 15 ounces canned pinto beans , rinsed and drained
• 1⁄3; cup bottled salsa
• 1 green onion , cut into 1-inch pieces
• 2 tablespoons fresh cilantro leaves
• ¼ teaspoon Mexican seasoning (Zippy Zonya Mexi Seasoning Mix)

CHIPS FOR DIPPING

• multi-grain tortilla chips , for dipping

Directions:

1. PREPARE ZIPPY ZONYA MEXI SEASONING MIX:.
2. Combine all spices listed. (Leftover spice may be stored in a plastic self-sealing bag for up to 1 month.) The bean dip uses 1/4 teaspoon.
3. PREPARE BEAN DIP:.
4. In a food processor combine edamane, salsa, green onion, cilantro and 1/4 teaspoon Zippy Zonya Mexi Seasoning Mix.
5. Cover and process until mixture is smooth.
6. SERVE DIP WITH CHIPS:.
7. Serve with multi-grain tortilla chips.
8. Store in refrigerator for up to 24 hours.

Reviews

[Mindelicious]

DH's new favorite!! He is loving this dip however I did add much more of the seasoning blend after we tasted the final product the first time. I have also substitued red onion for the green onion when I was out and it worked just as well. Thanks again for a keeper!!

[NELady]

I love the texture of this bean dip - it is very, very creamy. I used my blender to process this smooth, and am glad that I did. I used organic pinto beans, omitted the cilantro (we don't like it very well) and doubled the spice mixture. I think next time I would add more of the spice mixture. I used Pace Organics Medium Salsa. Made for Photo Tag.

[Prose]

Muy bueno! I made a double batch of the Zippy Zonya Mexi Mix, and I'm really looking forward to trying it in tacos, burritos, etc. I love that it doesn't have any salt or preservatives or other such nonsense. I added some onion powder. For the dip I used a can of fat-free refried pinto beans. I didn't puree it in the food processor; I just stirred it all together with a fork and let it be kind of chunky. I doubled the green onions and the Mexi Seasoning. Next time I might use even more of the seasoning! It has a great flavor. My husband and I just love bean dip, and will definitely make this healthier, more flavorful alternative to the name-brand stuff on a regular basis.