Mom's Carlsbad Dip
courtesy of Karla Coreil - an avid hiker from Louisiana

16 ounces canned tomatoes, diced, with juice
1 1/2 cups garbanzo beans, drained and rinsed (1 can)
1/2 cup lemon juice (about 2 - 3 large lemons)
5 garlic cloves
basil
dash salt
dash pepper
1/8 cup olive oil
2 roasted sweet peppers (1 red, 1 yellow)

1. Puree all ingredients in blender.

2. Spread onto oiled dehydrator trays.

3. Dehydrate at 135 F till crumbly.

4. Crumble. Use blender if necessary. Store in freezer bags. (I use pint-sized bags.)

TO REHYDRATE: Add (almost) equal part water and stir. Let sit for about 5 minutes.

Serve with pita bread, tortillas, bagel chips, or crackers.


© 2007 Karla Coreil 
use without the author's written permission is prohibited.

 
   
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