2 cups cooked*, drained pink beans or one 16-oz. Can, drained
Juice of ½ lemon
2 tablespoons fat-free mayonnaise dressing
1 teaspoon Worcestershire sauce
1 teaspoon chopped and seeded canned jalapeno peppers
¾ teaspoon salt
3 tablespoons chopped green onion, divided

Place drained beans and remaining ingredients except 1 tablespoon of the green onions in blender container.  Blend until smooth.  Or, mash beans to puree and mix with remaining ingredients.  Place in small bowl and garnish with 1 tablespoon chopped green onion.  Serve as a dip with crisp raw vegetables or chips.

*For best results, soak and cook beans according to preferred methods found on this site.

Use Bean Dip For Spread

 For a tasty open-face sandwich, spread Snappy Bean Dip over slices of buttered bread.  Sprinkle with grated Cheddar cheese and broil until heated and cheese melts.