Bean Dip

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
95
protein 
2 g
sodium 
230 mg
carbohydrates 
20 g
fat 
1 g
fiber  
2 g
cholesterol 
0 mg
Servings 
8 (⅓ cup ea.)
Ingredients 

1½ cups canned pinto, kidney or black beans
¼ cup minced onion
¼ cup diced tomato
½ tsp minced fresh garlic
¼ tsp freshly ground black pepper
½ tsp sea salt

Instructions 
  1. Drain liquid from beans, reserving ¾ cup. Place half of the beans in food processor. Add reserved bean liquid and blend. Mix in other half of beans with remaining ingredients.
About the author 
<p>All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.</p>