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Kidney Bean Dip

Tummy.Tucker's picture
Ingredients
  Kidney beans 1 Cup (16 tbs)
  Tarragon vinegar 3 Tablespoon
  Oil 2 Tablespoon
  Kidney bean liquid 1⁄2 Cup (8 tbs)
  Onion 1 Small, peeled
  Soy flour 4 1⁄2 Tablespoon
  Dill seed 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Mayonnaise 1 1⁄2 Cup (24 tbs)
Directions

Cook kidney beans according to preferred method.
Drain and reserve liquid for soup.
Process next seven ingredients in electric blender until pureed.
Add kidney beans gradually, working them in with a spatula until they are evenly pureed.
Add mayonnaise and continue to blend until it is mixed in evenly.
Serve immediately or refrigerate in closed container.
It will keep well for a week.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Blending

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4.264705
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3640 Calories from Fat 2751

% Daily Value*

Total Fat 307 g473%

Saturated Fat 29.9 g149.7%

Trans Fat 0 g

Cholesterol 235.7 mg78.6%

Sodium 3025.3 mg126.1%

Total Carbohydrates 156 g52.1%

Dietary Fiber 39.7 g158.8%

Sugars 14.2 g

Protein 69 g137.1%

Vitamin A 1.8% Vitamin C 34.2%

Calcium 55.1% Iron 107.5%

*Based on a 2000 Calorie diet

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Kidney Bean Dip Recipe