Snappy Bean Dip - cooking recipe

Ingredients

2 c. cooked and drained pink beans or 1 (16 oz.) can, drained
juice of 1/2 lemon
2 Tbsp. fat-free mayonnaise dressing
1 tsp. Worcestershire sauce
1 tsp. chopped and seeded canned jalapeno peppers
3/4 tsp. salt
3 Tbsp. chopped green onion, divided

Preparation

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 onions.
Serve as a dip with crisp, raw vegetables or chips.
Makes about 1 1/2 cups dip or 24 servings.