Ingredients
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5 teaspoons chili powder
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4 teaspoons ground cumin
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1 teaspoon cumin seed
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1/4 teaspoon garlic powder
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1/8 teaspoon black pepper
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1/8 teaspoon cayenne pepper
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1/3 cup bottled salsa
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1 green onion, cut into 1-inch pieces
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2 tablespoons fresh cilantro leaves
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1 1/2 cups edamame, measured after cooked and shelled or 15 ounces canned pinto beans, rinsed and drained
Instructions
- PREPARE ZIPPY ZONYA MEXI SEASONING MIX:
- Combine all spices listed. (Leftover spice may be stored in a plastic self-sealing bag for up to 1 month.) The bean dip uses 1/4 teaspoon.
- PREPARE BEAN DIP:
- In a food processor combine edamane, salsa, green onion, cilantro and 1/4 teaspoon Zippy Zonya Mexi Seasoning Mix.
- Cover and process until mixture is smooth.
- SERVE DIP WITH CHIPS:
- Serve with multi-grain tortilla chips.
- Store in refrigerator for up to 24 hours.