One can of (15 ounces) red kidney beans, rinsed and drained
One medium avocado, chopped
2 tablespoons lemon juice
2 tablespoons tomato juice
One red chili, finely chopped (optional)
1-1/2 packets sweetener or 1-tablespoon spoonable sweetener
One green onion, sliced
1/4 cup parsley, chopped

Process kidney beans, avocado, lemon juice, tomato paste, chili, garlic and sweetener in food processor or blender until well blended.

Stir in green onion and three tablespoons parsley.

Sprinkle with remaining parsley.

Nutritional Information per Serving Mexican Bean Dip:
Calories: 56
Fat: 2g
Cholesterol: 0mg
Sodium: 3mg
Carbohydrate: 9g
Protein: 3g
Diabetic Exchanges: 1-1/2 Fruit, 1 Fat