EAST INDIAN BEAN DIP
Vintage-Recipes@yahoogroups.com
Original Recipe from Weight Watchers Annual Recipe Book
Here is a variation of the Zucchini dip recipe you sent. I love this one!!! I don't remember which year this was from, but I have made it for years! Everyone loves it with bagel chips, low fat triscuits (they taste less salty than regular to me), or wheat thins. I usually double the recipe - there is never enough!!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp curry powder
- â¼ tsp ground ginger
- â¼ tsp ground cumin
- â¼ tsp ground allspice
- 16 oz navy beans drained and rinsed
- 1 small zucchini chopped fine
- 1 small yellow bell pepper chopped fine (may use green because yellow pepper are so expensive)
- 1/3 small red onion chopped fine
- 1 large clove garlic minced (optional)
- â½ tsp salt
- ⼠cup hot mango chutney i use major grey’s
- 2 t fresh mint chopped
- 2 t plain fat free yogurt
- Carbohydrate 311.152281198667 g
- Cholesterol 0 mg
- Fat 7.68920221066667 g
- Fiber 116.74053646297 g
- Protein 106.921742798347 g
- Saturated Fat 0.93248202832 g
- Serving Size 1 1 Recipe (981g)
- Sodium 52.1962851466667 mg
- Sugar 194.411744735697 g
- Trans Fat 0 g
- Calories 1683 calories
Cook spices stirring constantly on low heat 1 minute. Remove from heat. Combine beans, zucchini, bell pepper, onion, garlic and salt. Add spice moisture, stirring well. Stir in chutney, mint and yogurt.
