Salsa Bean Dip
Yield: 1 1/2 cups
- 1/2 cup peach salsa
- 1 Tbsp. lemon juice
- 1/4 cup minced fresh parsley
- 1/4 tsp. pepper
- 1 can (15 oz.) can garbanzo beans or chickpeas (rinsed and drained)
- Tortilla chips and/or fresh veggies for dipping
- In food processor or blender, combine the salsa, lemon juice, beans, parsley and pepper; cover and process until smooth. Refrigerate leftovers.
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