Here's an easy dip perfect for your nutrition-conscious guests. The pineapple in the salsa makes for a nice, smooth flavor profile. Beverly Smith from Ferndale, Washington serves this with low fat chips or fresh veggies.
- 1/2 cup pineapple salsa
- 1 tablespoon lemon juice
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1/4 cup minced fresh parsley
- 1/4 teaspoon pepper
- Tortilla chips
- In a food processor, combine the salsa, lemon juice, beans, parsley and pepper; cover and process until smooth. Transfer to a serving dish. Serve with tortilla chips. Refrigerate leftovers. Yield: 1-1/2 cups.
Originally published as Salsa Bean Dip in Country Woman January/February 2007, p36
Reviews for Salsa Bean Dip
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review