South-of-the-Border Pinto Bean Dip

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Category : Appetizers And Snacks

Recipe : South-of-the-Border Pinto Bean Dip

You can make this dip even spicier by increasing the amount of jalapeno--just remember
that the heat is in the ribs and seeds. Serve this dip with raw vegetable sticks or as a
filling for burritos.

Makes 4 servings

1 tablespoon chili powder
1 teaspoon ground cumin
12 ounces drained cooked pinto beans
1/4 cup + 2 tablespoons tomato paste
3 tablespoons fresh lime juice
1 tablespoon minced jalapeno pepper
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper

In small skillet, heat chili powder and cumin over very low heat just until fragrant,
about 1 minute.
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.
Add bell peppers; pulse several times until chunky-smooth.

SERVING (1/4 CUP) PROVIDES: 1 Vegetable, 1 1/2 Breads; 1 gram Fat, 5 grams Fiber.

PER SERVING: 154 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 351 mg
Sodium, 30 g Total Carbohydrate, 5 g Dietary Fiber, 8 g Protein, 65 mg Calcium