Bean-and-roasted Red Pepper Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers, Dips, Low fat | 10 | Servings | |
INGREDIENTS
| 1 | t | Extra-virgin olive oil |
| 1 | c | Chopped onion |
| 2 | T | Chopped fresh basil |
| 1 | 15 oz pinto beans drained | |
| 3/4 | c | Thinly sliced roasted red |
| bell pepper drained | ||
| Pita Chips |
INSTRUCTIONS
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" <cranew@foothill.net> on Mar 8, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 119.9mg
Potassium: 182.3mg
Carbohydrates: 9.1g
Fiber: 2.8g
Sugar: 1.1g
Protein: 2.5g