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Pinto Bean Dip PDF Print E-mail
(4 votes, average 4.25 out of 5)
Wednesday, 29 October 2008 10:08

Printable Recipe


1 (15 1/2-ounce) can pinto beans, drained and rinsed
1/2 medium onion
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, chopped
1 tablespoon minced fresh parsley
1/2 teaspoon salt


Puree all ingredients in a food processor until smooth.

Cover and chill at least one hour.

Serve with fresh veggies, chips or gluten free crackers.



This recipe linked to

Cheeseslave - Real Food Wednesday

Gooseberry Patch

 







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