Bean-And-Roasted Red Pepper Dip

Course : Dips
Serves: 10
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1 teaspoon extra-virgin olive oil
1 cup chopped onion
2 tablespoons chopped fresh basil
15 ounces pinto beans -- drained
3/4 cup thinly sliced roasted red bell pepper -- drained
1 package pita chips

Preparation / Directions:

Heat oil in a medium nonstick skillet over medium heat. Add onion; Sauté 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).

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