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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This mexican dip is quick and easy to make and can be served with tortilla, nacho or taco chips. Ingredients:
1 - 19 ozs can red kidney beans, drained |
3 tbsps fresh lemon juice |
1 tbsp soya sauce |
1/3 cup tomato sauce (or tomato paste for a thicker dip) |
2 cloves garlic, chopped |
1/2 cup fresh basil (or 1 tsp dried basil) |
1/2 tsp oregano |
1/2 tsp cumin |
1/2 tsp chili powder |
1/2 cup white or vidalia onion, chopped |
Directions:
1. In a food processor, blend all the ingredients into a puree. Refrigerate for at least 1 hour before serving to blend flavours.
2. Serve with tortilla, nacho or taco chips.
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