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-> [Central American, Dips & Spreads, Mexican, North American, South American] -> [Bean and salsa dip Recipe] |
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Bean and salsa dip
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| Artist: |
_ |
| Categories: |
Central American, Dips & Spreads, Mexican, North American, South American |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 1
| can | Pinto beans, 15 oz. | | 3
| tbsp | Louisiana hot sauce | | 2
| tsp | Fresh lime juice | | 3
| tbsp | Sweetened chinese chili sauc | | 1/4
| cup | Green onions, thinly sliced | | 16
| oz | Sour cream, fat-free | | 1 1/2
| cup | Salsa, chunky, hot | | | Fresh cilantro or parsley | | | Corn tortilla chips |
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Procedures:
| 1 | Drain the liquid from the beans and discard. | | 2 | Place the beans in a food processor and process until almost smooth. | | 3 | Add the hot sauce and lime juice. | | 4 | Mix well. | | 5 | Spread the bean mixture over the bottom of a large platter. | | 6 | Spoon and spread the sweetened chili sauce over the beans, then sprinkle the green onions evenly over the top. | | 7 | Cover the beans mixture and scallions with the sour cream and top it with the salsa. | | 8 | Garnish this with sprigs of fresh cilantro and serve with tortilla chips. |
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