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CATEGORY CUISINE TAG YIELD
Dip 5 Servings

INGREDIENTS

1/4 c Onion; chopped 50 ml
1 ts Garlic; minced 5 ml
2 ts Chili powder 10 ml
2 ts Cumin 10 ml
2 c Frozen peas 350 g
1/3 c Water 75 ml
4 ts Lemon juice 20 ml
1/4 c Avocado; chopped 50 ml
1/4 c Tomato; diced 50 ml
1/2 ts Ea. salt & pepper 2 ml

INSTRUCTIONS

From: "John M. Nardo M.D." <jnardo@onramp.net>
Date: Tue, 25 Jun 1996 06:06:50 -0400
Cook first 4 ingredients in a non-stick pan over medium heat until onion is
soft. Add the peas and water. Cover and cook 3 minutes. Puree in blender
until smooth. (A blender works better than a food processor for this
recipe.) Let cool and add remaining ingredients. Serve as a side salad,
with tortillas or with nacho chips. Makes 5 - 1/2 cup servings.
Serving Information: Fat: 1 g, Calories: 88, Fibre: 3.2 g.
Digest eat-lf.v096.n080
From the EAT-LF recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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