APPETIZERS MY MEXICAN | SPANISH

CURRY REFRIED BEAN AND ROASTED PEPPER DIP

CURRY REFRIED BEAN AND ROASTED PEPPER DIP

Vegetarian refried beans combined with salsa, sweet red roasted peppers and curry. Served with tortilla chips!

Makes 3 cups

16 oz. can Vegetarian Refried Beans (El Paso brand is gluten-free)

¾ c. mild or medium salsa (Tostito brand is gluten-free)

7 oz. jar sweet red roasted peppers, cut into ¼-1/2 inch squares

3 t. mild curry powder

1 T. corn oil

salt and black pepper to taste

Combine refried beans, salsa, roasted peppers, curry powder and corn oil in mixing bowl. Stir well till smooth, then salt and pepper to taste.

Refrigerate or serve at room temperature with tortilla chips.

Notes: If desired, serve the dip and tortilla chips with a side of additional salsa.

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© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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