Bean Salsa Dip Appetizer


1 can pinto beans,15 oz. 
3 tablespoon louisiana hot sauce 
2 teaspoon fresh lime juice 
3 tablespoon sweetened chinese chili sauce 
1/4 cup green onions, thinly sliced 
16 oz sour cream, fat-free 
1 1/2 cup salsa, chunky, hot 
1 fresh cilantro (or parsley) 
1 corn tortilla chips 

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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