lost recipe

[tcourville]

lost my favorite easy appetizer recipe. a dip made with pinto beans, roasted peppers, basil and onions. it was in a summer issuewith tomatos onthe cover-do not know what year. tried recipe finder with not luck. can anybody help me?

[Gail]

Could it have been Bean-and-Roasted Red Pepper Dip from June 1994? The bad news is that if it is, I don't have Mastercook or that particular back issue... http://www.cookinglight.com/bbs/frown.gif


[This message has been edited by Gail (edited 08-22-2000).]

[lindrusso]

My Mastercook does not have a recipe for what you describe, but I did see that the 1998 index lists a recipe for "Spicy Roasted-Red Pepper and Bean Dip", however, Mastercook does not have this recipe on file.

If you don't get a response, you might try looking at the index -
http://www.cookinglight.com/customerservice/annual_indexes.asp?trkid=10048S67708

to get the specific issue and then post the information - someone might have the issue you need.

[Grace]

The Spicy Roasted Red Pepper and Bean dip is not the one she's referring to - I make that one all the time (it's fantastic!), and is made with tofu, and no basil or onions. I checked in my cookware too, and don't see anything like that, but I have my magazines, so I'll look for one with tomatoes on the cover and see if I can find it!


Gail, you were right - that's the one, and here it is...

Bean and Roasted Red Pepper Dip
CL June 1994 Page 76

1 tsp. extra virgin olive oil
1 cup chopped onion
2 tblsp. chopped fresh basil
1 (15-ounce) can pinto beans, drained
3/4 cup thinly sliced roasted red bell pepper, drained
Pita Chips

Heat oil in a medium nonstick skillet over medium heat. Add onion; saute 4 minutes or until tender. Add basil and beans; cook over low heat 5 minutes, stirring frequently. Partially mash beans. Stir in bell pepper. Serve with Pita chips. Yield: 2-1/2 cups (serving size: 1/2 cup)

Calories 66 (10% from fat) Protein 3.3g Fat 0.7g Carb 12.2g Fiber 1.6g Chol 0mg Iron 1.4mg Sodium 119mg Calcium 22mg




[This message has been edited by Grace (edited 08-22-2000).]

[Vanessa]

Found it
C Light June 1994
(yes the cover was a crate of red tomatoes!)
Bean and roasted red pepper dip
1 tsp extra virgin oil
1 cup chopped onion
2 tab chopped fresh basil
1 can pinto beans drained (15 ounce can)
3/4 c thinly sliced roasted red bell pepper drained
Pita chips
Heat oil in non stick skillet over med heat.
Add onion saute 4 mins or until tender. Add basil and beans and cook over low heat 5 minutes, stirring frequently. Partially mash beans. Stir in bell pepper. Serve with pita chips. Yields: 2 1/2 cups
Pita chips
3 (6 inch) pita rounds
Split pita bread rounds and cut each into 8 wedges. Place wedges in single layer on a baking sheet. Bake at 300 for 20 minutes until crisp
Yield: 4 dozen

[tcourville]

thanks grace-that's it!!!!!
you don't know how happy you have made me- i have been missing this and searching my home for this all summer. thanks again.