The New American Heart Association Cookbook, 7th Edition

The American Heart Association has affiliates that serve the entire United States. For more information, call 1-800-AHA-USA1 (1-800-242-8721) or visit our website at www.americanheart.org.bMexican Bean Dip: Serves 16; 2 tablespoons per serving/bbrbrA colorful array of garnishes, such as cilantro, radishes, tomatoes, green and red onions, and jalapeño peppers, would be perfect finishing touches for this creamy dip.brbr2 teaspoons very low sodium beef bouillon granulesbrbr1/4 cup hot waterbrbr15.5-ounce can no-salt-added kidney beans, rinsed and drainedbrbr1/2 cup no-salt-added tomato saucebrbr1/2 cup chopped onionbrbr1/4 cup chopped green bell pepperbrbr2 1/2 tablespoons fresh lime juicebrbr2 medium garlic cloves, mincedbrbr1/4 teaspoon cayenne, or to tastebrbr1/4 teaspoon ground cumin (optional)brbr1 tablespoon olive oil (extra-virgin preferred)brbrPut the bouillon granules in a food processor or blender. Pour the hot water over the granules, stirring to dissolve.brbrAdd the remaining ingredients except the oil. Process until smooth.brbrTo serve at room temperature, stir in the olive oil (don't process it). To serve warm, heat the dip in a small saucepan over medium heat for 5 to 6 minutes, stirring frequently. Remove from the heat and stir in the oil.brbrCook's Tip on Decorative Veggie Bowls:brbrWhen entertaining, halve butternut and acorn squash lengthwise and remove seeds. Put a different garnish in each squash half. For the dip, cut the top off a large acorn squash and remove the seeds, or use a decorative bowl. Arrange the garnish-filled squash halves around the dip.brbrcalories 38 gbrprotein 2 gbrcarbohydrates 6 gbrfiber 1 gbrsugars 1 gbrcholesterol 0 mgbrtotal fat 1.0 gbrsaturated 0.0 gbrpolyunsaturated 0.0 gbrmonounsaturated 0.5 gbrsodium 5 mgbrbrdietary exchangebr1/2 starchbrbrbSpicy Taco Dip: Serves 8; 2 tablespoons per serving/bbrbrTry th