Low Fat Zippy Kidney Bean Dip Food

LOW-FAT ZIPPY KIDNEY BEAN DIP

Steps:

• In a blender or food processor, puree the beans to a coarse paste or mash very well by hand.
• Put into a bowl and add all of the other ingredients, blending well.
• Serve at room temperature.

RED KIDNEY BEAN DIP

Steps:

• Heat the oil and cook the onion and garlic until soft and golden.
• Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
• Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

LOW FAT WHITE BEAN DIP

Steps:

• Combine beans, yogurt, garlic, lemon juice and zest in food processor and mix until creamy.
• Add the remaining herbs and spices and mix for a few more minutes or until desired consistency.
• Enjoy!

LOW-FAT BEAN DIP

Steps:

• Combine all ingredients in a blender or food processor and process until smooth. Transfer to a serving bowl. Use raw vegetables or tortilla chips for dipping. Store in the refrigerator.

LOW FAT BEAN DIP

Steps:

• Mix all ingredients in a microwave safe bowl.
• Cook for 3 minutes.
• Stir.
• Cook about 3 minutes more until hot throughout.
• Serve with chips.

SMASHED BEAN DIP

Steps:

• Put half the beans and chickpeas into a food processor with the lemon juice, garlic, cumin and yogurt, then whizz until smooth. Tip in the rest of the beans and pulse once to get a very chunky dip. Stir in the lemon zest and plenty of seasoning, then divide between 4 containers and store in the fridge.

KIDNEY BEAN DIP

Steps:

• Preheat oven to 350 degrees.
• Bottom Layer: Mash kidney beans with fork in medium bowl.
• Add next 9 ingredients, mix well.
• Spread in ungreased 9 inch pie plate or shallow casserole.
• Top Layer: Layer all 3 ingredients, in order given, over salsa mixture.
• Bake uncovered, in 350 degrees oven for 30 minutes.