Title: South of the Border Pinto Bean Dip
Categories: Hors d', Oeuvres-, Dips and, Sp
Yield: 4 Servings

1 tb Chili powder
1 ts Ground cumin
12 oz Canned pinto beans, drained
6 tb Tomato paste
3 tb Lime juice
1 tb Minced jalapeno pepper
1 Clove garlic, minced
1/4 ts Salt
1/4 ts Freshly ground black pepper
1/4 c Chopped green bell pepper
1/4 c Chopped red bell pepper
1 tb 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.
Recipe by: Weight Watcher's Cut the Fat Cookbook p. 5

Posted to JEWISH-FOOD digest V97 #012, by Linda Shapiro
on Mon, 13 Jan 1997.