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Ingredients:
1 can pinto beans, 15 oz.
3 tbsp louisiana hot sauce
2 tsp fresh lime juice
3 tbsp sweetened chinese chili sauc
1/4 cup green onions, thinly sliced
16 oz sour cream, fat-free
1 1/2 cup salsa, chunky, hot
1 fresh cilantro or parsley
1 corn tortilla chips
Instructions:
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.
Servings: 5
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Bean & Salsa Dip Recipe brought to you by Mexican Recipes To-Go
