South of the Border Bean Dip or Dressing

2 cups cooked red kidney beans
¼ to ½ cup cold pressed oil (depending on the consistency required could use part vegetable stock)
4 tbsp apple cider vinegar
2 tsp honey
2 tsp coriander
1 tsp paprika and oregano
½ tsp kelp
pinch cayenne powder

Whiz in blender.
Pour into serving dish and garnish brightly.
Makes about 1½ cup.

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