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Mexican Bean Dip

Ingredients: 

1 can red kidney beans - (15 oz) rinsed, drained
1 medium avocado chopped
2 tablespoons lemon juice
2 tablespoons tomato paste
1 red chili (optional), finely
chopped
2 garlic cloves minced
1/2 teaspoon Euual For Recipes
= (or 1 1/2 packets Equal sweetener
or 1 tbspn Equal Spoonful)
1 green onion sliced
1/4 cup chopped parsley

Method: 

Process kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal in food processor until well blended.

Stir in green onion and 3 tablespoons parsley. Sprinkle with remaining parsley.

This recipe yields 1 3/4 cups.

Exchanges Per 2-tablespoon Serving: 1/2 Starch, 1/2 Vegetable.

Nutrition Facts: Calories 56; Total Fat 2g; Protein 3g; Carbohydrates 9g; Cholesterol 0mg; Sodium 3mg.