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Mexi-Miso Bean Dip

Based on Miso-Cup Recipes

• 1 envelope Miso-Cup dissolved in 1 cup warm water or water from cooked beans
• 3 cups cooked chili beans (pinto, kidney, etc.)
• 1 tsp. chili powder
• 1 minced garlic clove
• 1/4 cup minced bell pepper or minced scallions
• 1/4 cup diced avocado

Puree the beans, dissolved Miso-Cup and garlic in water to a coarse texture. Place in a bowl and stir in minced pepper or scallions and diced avocado. Serve with chips or raw vegetables.

Notes

I haven't made this yet. It's supposed to be a very thick dip that can also double as a spread. For thinner consistency, add more water.