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.

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

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