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Pinto Bean and Avocado Dip Recipe

Pinto Bean and Avocado Dip Recipe

12 servings

Avocado and tomato brighten this well-flavored bean dip. Increase the amount of jalapeno chili if you dare!



1 can (15 ounces) pinto beans, rinsed and drained

3/4 cup finely chopped onion

2 cloves garlic, minced

1/2 jalapeno chili, minced

3 tablespoons finely chopped cilantro

1 large tomato, chopped

1/2 medium avocado, chopped

Salt and pepper, to taste

Baked tortilla chips


Process beans in food processor or blender until smooth; add onion, garlic, jalapeno chili, and cilantro and process until blended. Mix in tomato and avocado; season to taste with salt and pepper. Refrigerate 1 to 2 hours for flavors to blend. serve with tortilla chips (not included in nutritional data).


Per Serving:

Calories: 50

% of calories from fat: 25

Fat (gm): 1.4

Saturated fat (gm): 0.2

Cholesterol (mg): 0

Sodium (mg): 114

Protein (gm): 2.1

Carbohydrate (gm): 7.7

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