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  Recipe of the Month - April
   
   
Garbanzo Pesto Dip
 
1 can Bush Best Garbanzo Beans, rinsed and drained
1 cup sour cream
2/3 cup prepared basil pesto sauce (usually in a jar, found in the             Italian/pasta sauce aisle)
1/2 cup chopped red bell peppers or drained sun dried tomatoes
2 tablespoons lemon juice
1/8 teaspoon ground black pepper
Assorted crackers
Assorted fresh vegetables, cup up
 
Coarsely mash beans with fork or pastry blender.  Stir in sour cream, pesto, red pepper, lemon juice and black pepper.  Cover and refrigerate for 1 to 2 hours.  Serve with assorted crackers and cut up fresh vegetables.
 
 
 
 
 
 
 
 
 
   
   
   
   
   
   
   
   

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