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”).
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.
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