2 tablespoons butter, divided
3 tablespoons mayonnaise
1/2 teaspoon ground nutmeg
2 tablespoons dried bread crumbs
1 1/2 teaspoons prepared horseradish
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 dash mustard powder
salt and pepper to taste
1 (2 pound) can garbanzo beans, drained
1 tablespoon cumin seed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon lime zest
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/2 pound shredded mozzarella cheese
In a medium saucepan, mix in 1/2 teaspoons butter, 1 tablespoon mayonnaise, 1/2 teaspoon nutmeg, 1 tablespoon bread crumbs and
2 teaspoons horseradish. Mix together with the garlic powder, basil, thyme, garlic powder, mustard powder, salt, pepper and garbanzo beans. Boil 2 to 3 minutes.
Stir the brown sugar mixture into the skillet, stirring often. Stirring constantly, bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat. Stir in the peaches, cheese and basil. Stir gently until well blended. Transfer to a serving glass and serve immediately.
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