Written by April Ashcroft
A perfect dip for your upcoming Fourth of July picnic.
Best of the Border Bean Dip
1 bunch green onions, chopped
1 tomato, chopped (about 3/4 cup)
3 cloves garlic, pressed
2 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
1 can each – kidney, garbanzo, pinto beans
1 can or ½ cup green chilies
1 cup vegan sour cream
2 avocados
Lemon or lime juice to taste
Chopped tomatoes and olives for garnish
Chop onions and cayenne pepper in food processor. Add beans and chilies, and process to desired consistency. Spread half the bean mixture in bottom of small casserole dish. Spread sour cream evenly over beans. Carefully spoon remaining bean dip over sour cream. Spread carefully. Mash avocados with lime juice to taste. Spread over top of beans. Garnish with tomatoes, and olives if desired.
April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.
After years of developing recipes and collecting research on the health benefits of a plant-based diet, she has published two cookbooks, “Whole Food Goodness” and “Whole Food American Favorites.” Her newest release is available at The Kitchen Corner and online. Visit health4lifecooking.com or follow her blog at health4lifecooking.blogspot.com.
