Mexican bean dip | Heart and Stroke Foundation
Fresh or canned chilies (hot or mild) add even more flavor to this dip.
Ingredients
- 1 can (398 mL/14 oz) refried, pinto or white kidney beans
- 75 mL (1⁄3 cup) low-fat plain yogurt
- 2 green onions, chopped
- 1 clove garlic, minced
- 5 mL (1 tsp) each ground cumin and chili powder, plus more to taste
- 25 mL (2 tbsp) chopped fresh coriander (cilantro) or parsley
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