This recipe was created by my husband and I during our vegan days. The best thing about it is it has maximum flavor with simple ingredients and very low calories.
I really think that it’s the blending of the beans and the green chiles and the apple cider vinegar that give this bean dip a satisfying, almost ‘sweet yet tart’ flavor. You can really spice it up by adding more or less sriracha, and it’s so low in calories you can go a bit guilt-free when pairing it with your favorite non-GMO corn chips. Or with your favorite GMO-filled corn chips. Really, I’ll never turn down a nice chips ‘n dip appetizer because of some genetically modified organisms, ya know what I’m saying?!
- 2 – 15 oz cans vegetarian baked beans
- 1 – 4 oz can diced green chiles
- 3 tbsp apple cider vinegar
- 2 tsp hot chili powder
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp sriracha
- dash of red pepper flakes
Add all ingredients to a food processor and pulse until smooth. Add more hot spice to taste.
Each serving is about 4 tbsp of dip. Enjoy!