Snappy Bean Dip

Name: Snappy Bean Dip
Ingredients: 2 c. cooked and drained pink beans or 1 (16 oz.) can, drained; juice of 1/2 lemon; 2 tbsp. fat-free mayonnaise dressing; 1 tsp. Worcestershire sauce; 1 tsp. chopped and seeded canned jalapeño peppers; 3/4 tsp. salt; 3 tbsp. chopped green onion, divided

Snappy Bean Dip is an moderately easy dinner. Made with 2 c. cooked and drained pink beans or 1 (16 oz.) can, drained, juice of 1/2 lemon, 2 tbsp. fat-free mayonnaise dressing, 1 tsp. worcestershire sauce and 1 tsp. chopped and seeded canned jalapeño peppers, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.

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🔗 Recipe adapted from RecipeNLG-Full

#Dinner

📊 At a Glance

Difficulty Medium

🛒 Ingredients

2 c. cooked and drained pink beans or 1 (16 oz.) can, drained

juice of 1/2 lemon

2 tbsp. fat-free mayonnaise dressing

1 tsp. Worcestershire sauce

1 tsp. chopped and seeded canned jalapeño peppers

3/4 tsp. salt

3 tbsp. chopped green onion, divided

👨‍🍳 Instructions

Place drained beans and remaining ingredients, except 1 tablespoon of the green onions, in blender container.

Blend until smooth.

Or, mash beans to purée and mix with remaining ingredients.

Place in small bowl and garnish with 1 tablespoon chopped green onions.

Serve as a dip with crisp, raw vegetables or chips.

Makes about 1 1/2 cups dip or 24 servings.

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