Bean And Salsa Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Appetizers, Beans, Low-fat, Mexican | 5 | Servings |
INGREDIENTS
| 1 | Pinto beans, 15 oz. | |
| 3 | T | Louisiana hot sauce |
| 2 | t | Fresh lime juice |
| 3 | T | 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 |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 162
Total Fat: 18.5g
Cholesterol: 47.2mg
Sodium: 858.6mg
Potassium: 614.4mg
Carbohydrates: 21.8g
Fiber: 5.6g
Sugar: 6.7g
Protein: 7.3g