Mexi-Miso Bean Dip

1 pkg Miso-Cup® Golden or Seaweed Soup Mix
3 cups Cooked chili beans (pinto, kidney ,etc.)
1 tsp Chili powder
1 clove Garlic (minced)
¼ cup Bell pepper or scallions (minced)
¼ cup Diced avocado

• Puree the beans, dissolve Miso-Cup® and garlic in warm water or water from cooked beans to a coarse texture.
• Place in a bowl and stir in bell pepper or scallions and avocado.
• Serve with chips or raw vegetables.
• Note: This is a very thick dip and can also double as a spread.
• For thinner consistency, add more water.

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Republished by EdwardandSons.com

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