Monday, October 30, 2006

Bean Dip Recipe

I've been asked to share this so here it is. This recipe is so simple I’m almost embarrassed to share it but I suppose that is the beauty of it also.

1 can low fat vegetarian refried beans
1/2 lime-squeezed
5-6 drops hotsauce (Trader Jalapeno Hot Pepper Sauce is nice, but whatever you like.)
2 drops essential oregano oil, (the edible kind in olive oil) or 1 tsp oregano powder.

In a sauce pan, combine beans, juice from the lime the hot sauce and oregano together on low heat until warm and smooth. (This is what I usually do with canned beans for burritos etc. I just like the taste.) In a shallow dish with one inch sides, spread beans evenly across the dish and refrigerate.

Once cool remove from fridge and add one layer of salsa, a not runny kind, I prefer the fresh to the stuff in a jar but it doesn’t make that big a difference.

Once the salsa is spread carefully add a layer of low fat sour cream, it helps to stir the cream before attempting to spread it.

Fine chop one green onion, cut one small seeded tomato into cubes.

Sprinkle grated cheddar cheese, onion and tomato across the top of the dip and refrigerate until it’s time to serve. Serve with baked tortilla chip, for variety try the purple corn instead of white.

WARNING: do not make this if you won’t have help eating it, because it’s easy to eat in one sitting by yourself. (What, I’m just speculating. Really you could do this if you’re not careful, but I wouldn’t know anything about that.) If you’re watching calories or portion sizes at all the combination of the sour cream, the cheese and the chips leads to a lot of fat if you eat the whole thing.

1 comment:

Meredith said...

Thanks, Carrien!

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