Bean-and-roasted red pepper dip
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Extra-virgin olive oil |
| 1 | cup | Chopped onion |
| 2 | tablespoons | Chopped fresh basil |
| 1 | can | (15 oz) pinto beans; drained |
| ¾ | cup | Thinly sliced roasted red bell pepper; drained |
| Pita Chips | ||
Directions
Heat oil in a medium nonstick skillet over medium heat. Add onion; saute 4 minutes or until tender. Add basil and beans; cook over low heat 5 minutes, stirring frequently. Partially mash beans. Stir in bell pepper.
Yield:10-2-½ cup servings (serving size: ¼ cup).
Serving Ideas : Serve with Pita Chips.
Recipe by: Cooking Light, June 1994, page 76 Posted to MC-Recipe Digest by "Crane C. Walden" <cranew@...> on Mar 8, 1998
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