MEXICAN BEAN DIP

By curly

Ingredients

• 1 16-oz can vegetarian beans in tomato sauce
• 1 tsp red wine vinegar
• 1 tsp Worcestershire
• 1/2 tsp garlic salt
• 1/2 tsp chili powder
• 1/4 tsp salt

Preparation

Step 1

In blender at low speed, blend vegetarian beans in tomato sauce until smooth. In 1-qt. saucepan combine pureed beans and remaining ingredients. Over medium heat, cook until heated through, about 2 minutes, stirring constantly.

Pour mixture into small crock pot. Makes about 1 ½ cups. Serve with assorted vegetables, such as sliced zucchini or cucumbers, celery and carrot sticks, or sliced radishes.