South of the border pinto bean dip
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 12 | ounces | Canned pinto beans, drained |
| 6 | tablespoons | Tomato paste |
| 3 | tablespoons | Lime juice |
| 1 | tablespoon | Minced jalapeno pepper |
| 1 | Clove garlic, minced | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ¼ | cup | Chopped green bell pepper |
| ¼ | cup | Chopped red bell pepper |
| 1 | tablespoon | Water |
Directions
In small skillet, heat chili powder and cumin over very low heat just til fragrant, about 1 minute.
Scrape spices into food processor and add beans, tomato paste, lime juice, 1 tbsp water, jalepeno pepper, garlic, salt and black pepper.
Process til smooth. Add bell peppers and pulse several times til chunky-smooth.
Recipe by: Weight Watcher's Cut the Fat Cookbook p. 5 Posted to JEWISH-FOOD digest V97 #012, by Linda Shapiro <lss@...> on Mon, 13 Jan 1997.
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