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Recipe
of the Month - April |
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Garbanzo Pesto
Dip |
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1 can Bush Best
Garbanzo Beans, rinsed and drained |
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1 cup sour cream |
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2/3 cup prepared
basil pesto sauce (usually in a jar, found in the
Italian/pasta sauce aisle) |
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1/2 cup chopped
red bell peppers or drained sun dried tomatoes |
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2 tablespoons
lemon juice |
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1/8 teaspoon
ground black pepper |
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Assorted crackers |
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Assorted fresh
vegetables, cup up |
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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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