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Peppered Channa Dip



1 recipe channa
1 md shallot, peeled and minced
1/2 c pickled hot pepper rings,
-drained a; nd finely choppe
1/4 ts garlic salt
2 tb dry white wine (optional)


Iceberg lettuce leaves, washed and crisped Parsley sprigs
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.













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