Bean-And-Roasted Red Pepper Dip

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Title: Bean-And-Roasted Red Pepper Dip
Yield: 10 Servings
Categories: Appetizers, Dips, Low-Fat


1 ts Extra-virgin olive oil
1 c Chopped onion
2 tb Chopped fresh basil
1 cn (15 oz) pinto beans; drained
3/4 c Thinly sliced roasted red
-bell pepper; drained
Pita Chips

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:10-2-1/2 cup servings (serving size: 1/4 cup).

Serving Ideas : Serve with Pita Chips.

Recipe by: Cooking Light, June 1994, page 76

Posted to MC-Recipe Digest by "Crane C. Walden" on
Mar 8, 1998