Nutrition Bona fide modified refried Mexican bean dip

Bona fide modified refried Mexican bean dip


Sorry, no pictures of the actual food today. Mexican bean dip may be many things but photogenic it is not. I got this recipe from Anne Lindsay’s Lighthearted Everyday Cooking and played around with it a bit (hence “modified”).

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This should cover the Mexican part

1 can (14 oz) refried beans (these will be under the “Mexican” aisle in the grocery store with the tacos)

1/3 cup Greek yogurt (1st modification – her recipe says low-fat yogurt)

2 green onions, chopped

1 clove garlic, minced

1 tsp each ground cumin and chili powder

2 tbsp chopped fresh coriander or parsley

1/3 cup salsa (2nd modification – her recipe didn’t include this)

In bowl, combine beans, yogurt, onions, garlic, cumin, chili powder and salsa; mix well. Cover and refrigerate for up to two days. Just before serving, sprinkle with parsley or coriander.

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Makes about 2 cups.