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Posted By ffvhelper On March 1, 2010 @ 10:20 am In Appetizers,Beans and Legumes | No Comments
Submitted by: Courtney
1 can (15 1/2 oz.) pinto beans, rinsed and drained
1 cup cooked lentils
1/4 cup chopped onion
2 tablespoons snipped fresh parsley
2 tablespoons dry sherry or lemon juice
2 teaspoons instant vegetarian chicken-flavored bouillon granules
1 clove garlic, minced
1/2 teaspoon pepper
Combine all ingredients in food processor. Process until smooth. Spoon mixture into small crock or serving bowl. Refrigerate pate overnight to blend flavors. Serve as a dip for vegetables, chips or as a spread on crackers.
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