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.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. 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™.