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Oklahoma Bean Dip

Serves: 48
Total Calories: 1,568.4
Prep time:
Cook time:
Total time:


1 (14-ounce) can black-eyed pea
2 (15 1/2-ounce) cans garbanzo beans
2 medium tomatoes
4 green onions
2 cloves chopped garlic
2 jalapeƱo peppers (opt)
1/2 cup fresh parsley
1 (8-ounce) bottle fat free or lite Italian salad dressing
1 teaspoon oregano
1 large bag baked tortilla chip


1. 2 or more hours before serving: Drain and rinse both kinds of beans. Place in medium bowl.
2. Chop tomatoes, onions, garlic, peppers, and parsley and add to beans.
3. Add dressing and oregano to mixture and mix well.
4. Refrigerate for 2 hours or more before serving. This will keep for 5 days in your refrigerator.
5. Just before serving: Toss beans gently and serve with chips.

Nutritional Facts:

Serves: 48
Total Calories: 1,568.4
Calories from Fat: 247.2

This Oklahoma Bean Dip recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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