Moroccan Tomato Dip

Course : Dips
Serves: 1
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1 cup contadina tomato sauce
3/4 cup low-sodium garbanzo beans -- rinsed and drained
1/2 cup nonfat plain yogurt
2 tablespoons minced green onion
1 tablespoon finely chopped fresh parsley
1 1/2 teaspoons garlic powder
1 teaspoon prepared horseradish
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon paprika
1 recipe pita chips -- recipe follows

Preparation / Directions:

In blender container, process tomato sauce, garbanzo beans and yogurt until smooth and cream. Pour into small bowl. Stir in onion, parsley, garlic powder, horseradish, cumin, curry powder and paprika. Cover and refrigerate 8 to 24 hours to allow flavors to blend. Serve with Pita Chips or Crisp vegetable dippers. PITA CHIPS: Cut pita bread into wedges; separate each wedge into 2 pieces. Place on cookie sheet and brush with fresh lemon juice. Sprinkle with salt- free herb mixture of your choice. Bake in preheated 375øF oven for 7 to 9 minutes or until crisp.


Nutritional Information:

102 Calories (kcal); 1g Total Fat; (9% calories from fat); 8g Protein; 16g Carbohydrate; 2mg Cholesterol; 112mg Sodium

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