This zesty Southwest Bean Dip is sure to be a flavourful addition to your next get-together. Preparing it in the food processor makes it oh so easy to prepare. And as a bonus, cleanup is a snap.
What do I need ?
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (14 fl oz/398 mL) Heinz Chili Style Red Kidney Beans, rinsed
1/4 cup chopped white onions
1/4 cup Heinz Tomato Ketchup
1/4 cup water
1 Tbsp. chopped fresh cilantro
1 Tbsp. Lea & Perrins Worcestershire Sauce
2 tsp. fresh lime juice
1 clove garlic
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How do I make it ?
Use pulsing action of food processor to process all ingredients just until blended. (Mixture should still be slightly chunky.)
Kraft Kitchen Tips!
In addition to being a great dip, this flavourful bean mixture makes the perfect bread spread for your favourite sandwich. Spread onto bread slices, then fill with lettuce leaves, and sliced tomatoes, cucumbers and sweet peppers.
Serve as a dip with whole wheat pita wedges, nacho chips or cut-up fresh vegetables. Or spread onto tortillas before adding your favourite fajita or taco meat and toppings.
This delicious dip can be prepared ahead of time. Refrigerate up to 2 days before serving.
Calories From Fat
% Daily Value
Total fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 80 mg
Total carbohydrate 4 g
Dietary fibre 1 g
Sugars 1 g
Protein 1 g
20 servings; 2 tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.