MEXICAN BEAN DIP

Serves 16 2 tablespoon per serving 2 teaspoons low-sodium beef bouillion granules 1/4 ho****er 15.25 oz can no salt added kidney beans,drained 1/2 cup no salt added tomato sauce 1/2 cup chopped yellow onion 1/4 cup chopped green bell pepper 2 medium cloves garlic,minced or1 teaspoon bottled minced garlic 2 tablepoons plus 1 1/2 teaspoons fresh lime juice 1/4 teaspoon cayenne or to taste 1 tablesppon extra virgin olive oil put bouillion granules in a cup or small bowl.Pour water over granules,stirring to dissolve.Pour into a food proccessor or blender.Add remaining ingredients except oil.Puree.To serve at room temperature.Stir in olive dont process it.To serve warm put dip in samll saucepan and heat over medium heat for 5-6 minutes stirring freqently.Remove from heat and stir in olive oil. ----------------------------------------------------------------------- try strips of green bell pepper for dipping or top roundss of crookneck squash with 1 teaspoon od dip and a sprinkling of assorted garnishes. ---------------------------------------------------------------------- calories---36 protein---2 carbs--5 total fat--1 fiber--2 sodium--.05 cholesterol--0 saturated-0 polunsaturated-0 monounsaturted--1