Gluten Free Kidney Bean Dip


For this Dip I used:

1 Can Goya Dark Red Kidney Beans Rinsed

1 fresh garlic clove diced or minced

2 tablespoons of organic extra virgin olive oil (approx.)

¼ cup-1/2 cup water. Add slowly until you reach desired consistency

1 handful fresh cilantro (or other favorite fresh herb you have)

Squeeze of fresh lemon juice (as desired)

Coarse sea salt

Black Pepper

Dried Parsley flakes

In a small Cuisinart add the above ingredients and grind until you reach desired consistency. I use a small Cuisinart because it’s easier for me to take out and use and clean than the larger one. You can fit up to 1.5 cans of beans comfortably in a small Cuisinart. I love this dip, a great, fast protein snack to add to salads, veggies, or GF crackers