Bean & Salsa Dip
Yield
5 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
pinto beans
|
|
| 3 | tablespoons |
red hot pepper sauce
|
*
|
| 2 | teaspoons |
lime juice
fresh |
|
| 3 | tablespoons |
chili sauce
sweetened chinese |
|
| ¼ | cup |
scallions, spring or green onions
thinly sliced |
|
| 16 | ounces |
sour cream
fat-free |
|
| 1 ½ | cups |
salsa
chunky, hot |
|
| 1 | x |
cilantro
or parsley, fresh |
*
|
| 1 | x |
tortilla chips
corn |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pinto beans
|
|
| 45 | ml |
red hot pepper sauce
|
*
|
| 1E+1 | ml |
lime juice
fresh |
|
| 45 | ml |
chili sauce
sweetened chinese |
|
| 59 | ml |
scallions, spring or green onions
thinly sliced |
|
| 462.4 | ml/g |
sour cream
fat-free |
|
| 355 | ml |
salsa
chunky, hot |
|
| 1 | x |
cilantro
or parsley, fresh |
*
|
| 1 | x |
tortilla chips
corn |
*
|
Directions
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.
