bean and salsa dip

Categories
Appetizer
Beans
Tex/mexican
Low-cal/fat
Yield
5 servings
MeasureIngredient
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

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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