Appetizers:

Healthy Pinto Bean Dip

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Ingredients

15-ounce can pinto beans, rinsed and drained
Half a sweet red pepper, diced
1 stalk celery, diced
1 small onion, diced
2 cloves garlic, minced
2 tablespoons cider vinegar
2 teaspoons freshly squeezed lemon juice
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Ground black pepper, to taste
1/2 teaspoon chili powder (optional)

Instructions

Place beans in a blender or food processor. Process to a chunky puree. Add the red peppers, celery, onions, garlic, vinegar, lemon juice, oregano and cumin. Pulse once or twice to combine. Season to taste with pepper and chili powder, if using. Refrigerate 2 hours before serving.

Ron Schriefer Moline