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Acapulco Chili Dip

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  Cooked red kidney beans 1 Cup (16 tbs)
  Low fat yogurt 1⁄2 Cup (8 tbs)
  Onion 1⁄2 Small, chopped
  Garlic 1 Clove (5 gm), minced
  Chili powder 1 Tablespoon
  Ground cumin 1 Teaspoon

Place the beans and yogurt in a food processor or blender and process.
Add onions and garlic and blend.
Add the chili powder and cumin, and process on medium speed until smooth.
Pour into a small bowl.
Garnish with scallions and chill before serving, if desired.

Recipe Summary


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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 747 Calories from Fat 53

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 6.8 mg2.3%

Sodium 255.2 mg10.6%

Total Carbohydrates 132 g44%

Dietary Fiber 33.2 g132.7%

Sugars 15.4 g

Protein 49 g97.3%

Vitamin A 90.1% Vitamin C 41%

Calcium 41.9% Iron 79.4%

*Based on a 2000 Calorie diet


Acapulco Chili Dip Recipe