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Recipe Name: Bean-and-roasted Red Pepper Dip Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
1 Teaspoon(s) Extra-virgin olive oil
1 Cup(s) Chopped onion
2 Tablespoon(s) Chopped fresh basil
1 15 oz pinto beans drained
3/4 Cup(s) Thinly sliced roasted red
bell pepper drained
Pita Chips
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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