Mexican Dip
Ingredients:
- 3/4 cup apple juice
- 3/4 cup onion, chopped
- 3/4 cup celery, chopped
- 3/4 cup carrots, chopped
- 2 garlic cloves, minced
- 1 1/2 cup canned garbanzo beans, drained
- 1/4 cup fresh parsley, minced
- 1 teaspoon fresh basil leaves, minced
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon curry powder
- 3/4 teaspoon dried thyme
- 1 1/2 teaspoon prepared mustard
- 1 3/4 teaspoon fresh lemon juice
- 1/4 teaspoon ground cumin
- Ground black pepper to taste
- 1 cup rye or wheat breadcrumbs
Directions:
In a non-stick skillet, heat the apple juice. Add the onions, celery, carrots, garlic, and sauté
for 5 minutes while stirring to prevent sticking. Remove from heat. In a food processor or
blender, puree this vegetable mixture, beans, parsley, basil, and other spices. Add in the
breadcrumbs, blending quickly to make the spread thick. Refrigerate overnight and then before
serving, taste and adjust the seasonings.
Serves 6.
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