Miso-Mexi Bean Dip

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.
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