Bean-And-Roasted Red Pepper Dip

Title:
Bean-And-Roasted Red Pepper Dip

Yield:
10 Servings

Categories:
Appetizers,
Dips,
Low-Fat




Ingredients:





     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