Another let's-see-what-I-can-throw-together-using-what's-just-hanging-around-in-the-fridge-and-pantry ;)
HEART-HEALTHY SUPPER DIP
2.25 oz sun-dried tomatoes
8 oz baby carrots
Small bell pepper, seeded and quartered
Small onion, peeled and quartered
2 cans pinto beans, drained
1 can diced green chilies, drained
1/4 c. ranch dressing
Handful parsley flakes
Salt to taste
Soak tomatoes in boiling water to cover until softened (5-10 minutes). Place with carrots, bell pepper and onion in food processor. Process until very finely chopped. Add remaining ingredients and pulse until desired consistency.
Serve with dippers - tortilla chips, fresh veggies, wheat crackers, etc - and avocado.