Pinto Bean Dip
Serve with baked tortilla chips.

Servings: 10
Yield: 2 1/2 cups

• 2 - 15 ounce can pinto beans, drained
• 8 slices canned jalepeno and 2 tablespoons of juice
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon onion powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder

Puree all ingredients in food processor on high speed until smooth. Cover and refrigerate for 1 hour or more. Serve with baked tortilla chips or on chalupas with lettuce, tomatoes and low fat cheese.

Per Serving: 70Calories
Trace Fat (4.0% calories from fat)
4g Protein
13g Carbohydrate
3g Dietary Fiber
13mg Cholesterol
641mg Sodium

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