Side Pannel
Peppered Channa Dip (Thecha)
Peppered Channa Dip (Thecha)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Indian
Ingredients List
- 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)
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.
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.
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