Fiery Verde Dip

The chef took us out for lunch today, and we enjoyed appetizers with a variety of dipping sauces for dinner, which were yummy. We have a few types of pepper plants in the garden, including jalepeno, so the chef might enjoy making this dip for afternoon snacks tomorrow.

Fiery Verde Dip

  • 1 can (19 oz) white kidney or cannelli beans, rinsed and drained
  • 1/2 cup loosely packed fresh cilantro
  • 1/4 cup lemon juice or lime juice
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 or 2 jalapeno peppers, seeded and cut into chunks
  1. In a food processor or blender, combine all ingredients until smooth.
  2. Chill before serving.

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