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South-Of-The-Border White Bean Dip
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    South-Of-The-Border White Bean Dip

  • 16 oz Can white beans
  • 1 tb Olive oil
  • 3 Garlic cloves
  • 4 oz Can diced green chiles
  • 4 oz Jar roasted red peppers
  • 1/3 c Thinly sliced scallions
  • 1/2 ts Dried thyme
  • 1/2 ts Salt
  • 1/2 ts Black pepper, freshly ground
  • -Batter
  • INSTRUCTIONS:
    Rinse the beans and drain well; peel and slice the garlic cloves; drain the green chiles; drain and dice the red peppers. Place the beans in a large mixing bowl. Heat the olive oil in a small skillet over medium heat. Add the garlic, green chiles, roasted red peppers, scallions, and thyme. Cook until the garlic is pale golden, about 2 minutes. Pour the hot vegetables and oil into the bowl with the beans and add salt and pepper. Mash the bean mixture with two forks or a potato masher, or pulse in a food processor, until coarsely pureed. Serve at room temperature. This recipe yields about 3 cups of bean dip. Content per Serving (serving size, 1/4 cup): calories - 43.

    From: CYBER COOKBOOK RECIPE 620
    Posted By:Rlusk
    Post Date: 2/1/98

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