Be the first to Mexican bean dip with garlic, chick peas, tomatoes, and chile peppers, served with tortilla chips.
Ingredients:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup chopped onion
- 1 can (16 ounces) chick peas, drained, hulls removed, and mashed
- 1 can (4 ounces) chopped mild green chile peppers, drained
- 1 tomato, chopped
- vegetable oil
- salt and pepper
- tortilla chips
Preparation:
In a medium saucepan, heat oil over medium low heat; sauté garlic and onion until light gold in color. Stir in mashed chick peas, chile peppers, and tomato. Beat until smooth and creamy, adding a more oil as necessary to get dipping consistency. Season to taste with salt and pepper.
Serve bean dip with tortillas.
Serve bean dip with tortillas.
More Bean and Black Eyed Pea Dip
Janet's Chili Dip with Beans
Texas Black-Eyed Pea Caviar Dip
Black-Eyed Pea Dip II
Cheesy Black-Eyed Pea Dip
Refried Bean Dip
Easy Bean Dip
Layered Barbecue Bean Dip
More Appetizers
Dips and Spreads
Crockpot Appetizers
Party Snacks
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
