Southwestern Bean Dip
If you like things hot - use seeded jalapeno peppers.

Makes 1 1/4 cup

1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup finely chopped onion
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/2 jalapeño pepper, seeded
1/2 cup finely chopped plum tomato

Place first 6 ingredients in a food processor, and process until smooth. Place bean mixture in a bowl. Stir in chopped tomato. Serve with baked tortilla chips or veggies strips.

Per Serving (1/4 cup): 79 Calories; trace Fat (4.3% calories from fat); trace Saturated Fat; 4g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 545mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

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