Bean dip/ww >-}dgsv43a
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| ¼ | cup | Green pepper; finely chopped |
| 2 | tablespoons | Onion; finely chopped |
| 1 | clove | Garlic; minced |
| ½ | teaspoon | Jalapeno pepper |
| 4 | ounces | Beans; (canned pink), mashed |
| ¼ | cup | Sour cream |
| 5 | eaches | Black olives; chopped |
| ½ | teaspoon | Cilantro; frsh-chopped |
| ½ | teaspoon | Salt |
Directions
In small skillet, heat oil over medium heat; add green pepper, onion, garlic and jalapeno pepper (seeded and minced), and saute until vegies are softened, 1-2 min. Add beans and cook, stirring frequently, until beans are thoroughly heated, 2-3 min. Transfer to small mixing bowl; add remaining ingredients and mix well. Transfer to serving dish; cover with plastic wrap and refrigerate until flavors are blended and mixture is well chilled, at least 30 min. 97 calories/serving