Mexican Bean Dip Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 1 can (15 ounces) red kidney beans, rinsed and drained
  • 1 medium avocado, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons tomato paste
  • 1 red chili, finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon Equal Spoonful or Granulated*
  • 1 green onion, sliced
  • 1/4 cup chopped parsley, divided

    * May substitute 1-1/2 packets Equal sweetener


  1. Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal in food processor; cover.
  2. Process until well blended. Stir in green onion and 3 tablespoons parsley.
  3. Sprinkle with remaining parsley.


Cross between guacamole and pureed beans, with a spicy flavor provided by chilies, garlic and onion.

Recipe Yield: Yield: 14 servings

Nutritional Information Per Serving:

Calories: 56
Fat: 2 grams
Sodium: 3 milligrams
Protein: 3 grams
Carbohydrates: 9 grams

Diabetic Exchanges

1/2 vegetable, 1/2 starch

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