Bean-And-Roasted Red Pepper Dip |
Course : Dips
Source: Cooking Light, June 1994, page 76
Serves: 10 |
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Ingredients:
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 |
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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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