South of the border pinto bean dip ww

Yield: 4 Servings

Measure Ingredient
1 tablespoon Chili powder
1 teaspoon Ground cumin
12 ounces Pinto beans, drained
¼ cup Tomato paste
2 tablespoons Tomato paste
3 tablespoons Lime juice, fresh
1 tablespoon Jalapeno, minced
1 Clove garlic, minced
¼ teaspoon Salt
¼ teaspoon Black pepper, freshly ground
¼ cup Green bell pepper, chopped
¼ cup Red bell pepper, chopped

1. In small skillet, heat chili powder and cumin over low heat just until fragrant, about 1 minute 2. Scrape spices into food processor and add beans, tomato paste, lime juice, 1 tablespoon water, the jalapeno pepper, garlic, salt and black pepper. Puree until smooth. 3. Add bell peppers; pulse several times until chunky-smooth.

Serving Ideas : Serve this dip with raw veggies or as a burrito filling NOTES : Serving ¼ cup provides: 1 V, 1-1/2B; 1gram Fat, 5 grams Fiber Per serving: 154 Calories, 1 g Total Fat, 0g Saturated Fat, 0mg CHolesterol, 351mg Sodium, 30g Total Carbohydrate, 5g Dietary Fiber, 8g Protein, 65mg Calcium. You can make this dip even spicier by increasing the amount of jalepeno

Posted to MC-Recipe Digest V1 #369 Recipe by: Weight Watcher's Cut the Fat Cookbook From: rocean046@...

Date: Sat, 11 Jan 1997 21:31:07 -0800 (PST)

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