Bona fide modified refried Mexican bean dip

Sorry, no pictures of the actual food today. Mexican bean dip may be many things but photogenic it is not. I got this recipe from Anne Lindsay’s Lighthearted Everyday Cooking and played around with it a bit (hence “modified”).

1 can (14 oz) refried beans (these will be under the “Mexican” aisle in the grocery store with the tacos)

1/3 cup Greek yogurt (1st modification – her recipe says low-fat yogurt)

2 green onions, chopped

1 clove garlic, minced

1 tsp each ground cumin and chili powder

2 tbsp chopped fresh coriander or parsley

1/3 cup salsa (2nd modification – her recipe didn’t include this)

In bowl, combine beans, yogurt, onions, garlic, cumin, chili powder and salsa; mix well. Cover and refrigerate for up to two days. Just before serving, sprinkle with parsley or coriander.

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Makes about 2 cups.