Roslyn’s Mexican Style Bean Dip and Spread

Here is one or Roslyn's most popular recipes included in her book, The A List: 9 Guiding Principles for Healthy Eating and Positive Living..  It's a great alternative to the usual cream based and cheese dips and spreads that are high in fat and loaded with calories.  This recipe has minimal calories and fat per tablespoon.   Keeps up to 5 days in fridge. 

1-1/2 cups canned beans (kidney or black beans) drained and rinsed 3 tbsp water
1 tbsp tomato paste
1 tbsp lemon juice
1 tsp ground cumin
¾ tsp dried oregano
¼ tsp hot red pepper sauce (optional)
Pinch of ground cinnamon

Using a food processor or blender, blend the beans, water, tomato paste, lemon juice, cumin, oregano, red pepper sauce, and cinnamon for 1 minute or until smooth. Serve as an appetizer with tortilla chips, pita bread or cut up raw vegetables.  It’s a great dish to bring to your next potluck or BBQ as well. You can also use it as a sandwich spread.  Makes approximately 1-1/2 cups.

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