Mexican Bean Dip
A colorful array of garnishes, such as cilantro, radishes, tomatoes, green and red onions, and jalapeño peppers, would be perfect finishing touches for this creamy dip.
2 teaspoons very-low sodium beef bouillon granules or
low sodium vegetable broth powder 1/4 cup hot water
1 can (15.5) no-salt-added kidney beans, rinsed and drained
1/2 cup no-salt-added tomato sauce
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 1/2 tablespoons fresh lime juice
2 medium garlic cloves, minced
1/4 teaspoon
cayenne, or to taste
1/4 teaspoon ground
cumin (optional)
1 tablespoon olive oil (extra-virgin preferred)
Put the bouillon granules in a food processor or blender. Pour the hot water over the granules, stirring to dissolve.
Add the remaining ingredients except the oil. Process until smooth.
To serve at room temperature, stir in the olive oil (don't process it). To serve warm, heat the dip in a small saucepan over medium heat for 5 to 6 minutes, stirring frequently. Remove from the heat and stir in the oil.
Cook's Tip on Decorative Veggie Bowls: When entertaining, halve butternut and acorn squash lengthwise and remove seeds. Put a different garnish in each squash half. For the dip, cut the top off a large acorn squash and remove the seeds, or use a decorative bowl. Arrange the garnish-filled squash halves around the dip.
