Mexi-Miso Bean Dip
1 pkg Miso-Cup® Golden or Seaweed Soup Mix
3 cups Cooked chili beans (pinto, kidney ,etc.)
1 tsp Chili powder
1 clove Garlic (minced)
¼ cup Bell pepper or scallions (minced)
¼ cup Diced avocado
- Puree the beans, dissolve Miso-Cup® and garlic in warm water or water from cooked beans to a coarse texture.
- Place in a bowl and stir in bell pepper or scallions and avocado.
- Serve with chips or raw vegetables.
- Note: This is a very thick dip and can also double as a spread.
- For thinner consistency, add more water.
