Spicy Bean Dip
Recipe from Kellogg's


Spicy Bean Dip

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Ingredients
  • 3/4  cup
    dry pinto beans (about 1/3 pound)*
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  • 1  cup
    All-Bran® Original
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  • 1  cup
    picante sauce
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  • 1/2  cup
    chopped onion
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  • 1   teaspoon
    cumin
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  • 1/4  teaspoon
    garlic powder
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  • 1/4  teaspoon
    liquid hot pepper sauce
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  • 1  tablespoon
    chopped fresh cilantro
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  • 2  tablespoons
    fat-free sour cream
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  • 1/4   cup
    chopped tomato
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  • 2   tablespoons
    sliced green onion
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  •  
    Baked tortillas chips or assorted Keebler® crackers
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Directions
1.
In large suacepan place beans. Add 3 cups cold water. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain. Rinse. Return beans to saucepan. Add 3 cups fresh water. Bring to boiling. Reduce heat. Simmer, covered, for 1 1/4 hours or until beans are tender. Drain.
2.
In food processor bowl combine beans, cereal, picante sauce, onion, cumin, garlic powder and pepper sauce. Cover and process until smooth.
3.
In 1-quart casserole combine bean mixture and cilantro. Loosely cover with paper towel. Cook in microwave at high for 2 to 3 minutes or until warm.
4.
Spoon sour cream on top. Sprinkle with tomato and green onion. Serve with baked tortilla chips or crackers.

Tip
Yield: 2 1/2 Cups
Nutrition information
Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 9 g, Fiber 3 g, Sugars 2 g, Protein 2 g. Daily Values: Vitamin A 2%, Vitamin C 2%, Calcium 2%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet
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