Bean & Salsa Dip

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 Ounce Sour cream, fat-free
1-1/2 Cup Salsa; chunky, hot
Fresh cilantro or parsley
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.

Servings: 5
Home Cookin 4.8 Chapter: Dips