Yummy Appetizer: Mexican Bean Dip & Chips

Mexican Bean Dip 1 (15-ounce) can red kidney beans, rinsed and drained 1 medium avocado, chopped 2 tablespoons lemon juice 2 tablespoons tomato paste 1 red chili, finely chopped (optional) 2 cloves garlic, minced 1 tablespoon Equal® Spoonful* 1 green onion, sliced 1/4 cup chopped parsley, divided use Place kidney beans, avocado, lemon juice, tomato paste, chili, garlic and Equal® in food processor; cover. Process until well blended. Stir in green onion and 3 tablespoons parsley. Sprinkle with remaining parsley. Makes 14 servings. * May substitute 1 1/2 packets Equal sweetener (I personally use Splenda and not as much as what's listed here) Nutrition Information Per Serving: calories 56, protein 3 g, carbohydrate 9 g, fat 2 g, cholesterol 0 mg, sodium 3 mg. Food Exchanges: 1/2 vegetable, 1/2 starch. Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®. CHIPS: Mission Valley Carb Smart Whole Wheat Tortillas - cut them in triangular wedges. Spray a baking sheet and bake them in the oven at 350 for 8-10 min or until crispy