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.

Advertisement

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

Browse @ Your Leisure

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: