Bean and salsa dip
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Pinto beans; 15 oz. |
| 3 | tablespoons | Louisiana hot sauce |
| 2 | teaspoons | Fresh lime juice |
| 3 | tablespoons | Sweetened chinese chili sauc |
| ¼ | cup | Green onions; thinly sliced |
| 16 | ounces | Sour cream, fat-free |
| 1½ | cup | Salsa; chunky, hot |
| Fresh cilantro or parsley | ||
| Corn tortilla chips | ||
Directions
Recipe by: Eat More, Weigh Less Drain the liquid from the beans and discard. Place the beans in a food processor and process until almost smooth. Add the hot sauce and lime juice. Mix well. Spread the bean mixture over the bottom of a large platter. Spoon and spread the sweetened chili sauce over the beans, then sprinkle the green onions evenly over the top.
Cover the beans mixture and scallions with the sour cream and top it with the salsa. Garnish this with sprigs of fresh cilantro and serve with tortilla chips.
149 calories, .7 gram fat per cup.
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