Sunday, February 20, 2011

Heart-Healthy Supper Dip

Another let's-see-what-I-can-throw-together-using-what's-just-hanging-around-in-the-fridge-and-pantry ;)


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.

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