South of the border pinto bean dip

Yield: 4 Servings

Measure 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

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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