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Red Pepper and Bean Spread for Crackers
From Dorothy McNett's recipes at www.dorothymcnett.com. Add a bit more olive oil and use as a dip for potato or corn chips to take on a picnic.
2 cups cooked beans, drained
In food processor with steel chopping blade in place, process all ingredients until smooth, adding more oil as needed. Spread over crackers or rye bread slices. Or, add a bit more oil to make a dip for vegetable sticks, potato chips, etc.
Recipe created 1999-03-18.