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Peppered Channa Dip (Thecha)



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  • Cooking Time: N/A

Peppered Channa Dip (Thecha)

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Iceberg lettuce leaves, washed and crisped Parsley sprigs

If you are tired of serving the same old cheese ball for company
gatherings, maybe it's time to add some sparkle to your appetizer
repertoire. Serve this zesty dip with crackers, chips or crudites.

Beat channa, minced shallot, hot peppers, garlic salt and wine (if using)
in a medium-size bowl until well mixed. If made ahead, cover and
refrigerate. May be made 1 day in advance.

To serve, mound on a plate lined with lettuce leaves. Garnish with parsley
sprigs.

Makes 1 1/2 cups.

PER 1/4 CUP: 135 calories, 9 g protein, 29 carbohydrate, 10 g fat (6 g
saturated), cholesterol (not available), 152 mg sodium, 0 g fiber.



Ingredients:

Stephen Ceideburg
1 Recipe channa
1 md Shallot, peeled and minced
1/2 c Pickled hot pepper rings,
-drained and finely chopped
1/4 ts Garlic salt
2 tb Dry white wine (optional)

Serves:

1 Servings
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