Bean And Roasted Red Pepper Dip(Low-Fat) - cooking recipe

Ingredients

1 tsp. extra-virgin olive oil
1 c. chopped onion
2 Tbsp. chopped fresh basil
1 (15 oz.) can pinto beans, drained
3/4 c. thinly sliced roasted red bell pepper, drained
pita chips

Preparation

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 1/4 cup).
Cal:
66/Fat 0.7.