Date: Wed, 24 Aug 94 19:09:48 PDT
From: email@example.com (Lynda Korsan)
I tried this last week, when I had to take an appetizer to a pot-luck dinner.
It works with raw veggies as well as baked tortilla chips.
Smoky Bean Dip
1 can garbanzo beans
1 4-oz can chopped green chilies
1/4 C. bottled no-fat barbecue sauce
(I used Healthy Choice hickory)
1 tsp ground cumin
1 tsp minced garlic
Rinse and drain garbanzo beans. Puree with
remaining ingredients in a food processor or blender.
Cover and chill at least one day. Makes 2 cups.
From (I'm embarrassed to admit) Woman's Day 12/93 issue.