Benito Bean Dip With Zippy Zonya Mexi Mix

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

• Ready In: 20 mins
• Serves: 5
• Yields: 1 1/4 cups

Ingredients

• ZIPPY ZONYA MEXI SEASONING MIX (makes 3 Tbsp)

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

• BEAN DIP

• 1 1⁄2 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
• 1⁄4 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.