Low Carb Bean Dip

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2 garlic cloves, peeled

1 can (15 to 19 ounces) pinto beans, 

rinsed and drained

2 inexperienced onions, finely chopped

1 tablespoon tomato paste

1 tablespoon water

4 ounces Monterey Jack cheese, shredded (1 cup)

1 cup gentle to medium salsa

2 avocados, every reduce in half, pitted, and peeled

⁄4 cup chopped contemporary cilantro

3 tablespoons finely chopped purple onion

2 tablespoons contemporary lime juice

⁄ 2 teaspoon salt

1 cup bitter cream

tortilla chips

Instructions:

1. Preheat oven to 350°F. In 1-quart saucepan, warmth

2 cups water to boiling over excessive warmth. Add garlic and

cook dinner 3 minutes to blanch; drain. With flat aspect of

chef ’s knife, mash garlic; switch to medium bowl and

add beans, half of inexperienced onions, tomato paste, and

water. Mash till nicely mixed however nonetheless barely

chunky. Unfold in backside of 9-inch glass pie plate.

2. Sprinkle cheese over bean combination, then unfold

salsa on high. Bake till piping sizzling, about 12 minutes.

3. In the meantime, in medium bowl, mash avocados simply

till barely chunky. Stir in cilantro, purple onion, lime

juice, and salt. Spoon avocado combination over sizzling dip

combination and unfold bitter cream on high. Sprinkle with

remaining inexperienced onions. Serve with tortilla chips.

Makes about 5 1⁄ 2 cups.

Pinto Bean Dip, Low carb recipes, appetizers, ambreen jabeen shah, self love, theunicorncooks.blogspot.com

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