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South of the Border Pinto Bean Dip
Recipe By : Weight Watcher's Cut the Fat Cookbook p. 5
Serving Size : 4 Preparation Time :0:00
Categories : Hors d'Oeuvres- Dips and Spreads
Amount Measure Ingredient -- Preparation Method
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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
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
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.
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