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Tex-Mex Bean Dip

1 cup frozen onion-pepper mix OR 1/2 cup chopped onion plus 1/2 cup chopped green pepper
1/2 cup water
1 16-ounce can kidney beans, drained
juice of one lime
2 tablespoons fresh cilantro leaves (optonal; may substitute parsley)
2 teaspoons mild chili powder
pinch cayenne pepper, or to taste

Bring the onion-pepper mix and water to a boil in a small pot, reduce the heat and simmer until soft, about 5 minutes. Combine with the remaining ingredients in a blender or food processor and puree until smooth or chunky, as desired. Serve with raw vegetable dippers of your choice.

Yield: About 2 cups

June 21st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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