Bean & Salsa Dip Recipe

Ingredients:

15 ozs of pinto beans (1 can); drained
3 Tbsps of hot sauce (Louisiana)
2 tsps of juice (freshly squeezed lime)
3 Tbsps of sweetened chili sauce (Chinese)
1/4 c of onions (green); minced
2 c of sour cream (fat-free)
1-1/2 c of hot salsa (chunky)
Sprigs of parsley or cilantro (fresh)
1 pkg of tortilla chips (corn)

Instructions:

Place beans inside processor; blend till smooth. Mix in (lime) juice and Louisiana sauce; blend well. Transfer the mixture onto a platter; spread evenly.

Spoon over Chinese sauce then distribute onions on top. Pour over sour cream then salsa. Serve together with tortillas and garnish parsley or cilantro.

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