Title: Bean and Salsa Dip
Categories: Appetizer Bean Mexican Lowcal
Yield: 5 Servings
| 1 | cn | Pinto beans; 15 oz. |
| 3 | tb | Louisiana hot sauce |
| 2 | ts | Fresh lime juice |
| 3 | tb | Sweetened chinese chili sauc |
| 1/4 | c | Green onions; thinly sliced |
| 16 | oz | Sour cream, fat-free |
| 1 1/2 | c | Salsa; chunky, hot |
| | | Fresh cilantro or parsley |
| | | Corn tortilla chips |
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.