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South Of The Border Pinto Bean Dip
Ingredients
- 1 Tbsp. Chili pwdr
- 1 tsp Grnd cumin
- 12 ounce Canned pinto beans, liquid removed
- 6 Tbsp. Tomato paste
- 3 Tbsp. Lime juice
- 1 Tbsp. Chopped jalapeno pepper
- 1 x Clove garlic, chopped
- 1/4 tsp Salt
- 1/4 tsp Freshly grnd black pepper
- 1/4 c. Minced green bell pepper
- 1/4 c. Minced red bell pepper
- 1 Tbsp. Water
Directions
- In small skillet, heat chili pwdr and cumin over very low heat just til fragrant, about 1 minute.
- Scrape spices into food processor and add in beans, tomato paste, lime juice, 1 tbsp water, jalepeno pepper, garlic, salt and black pepper.
- Process til smooth. Add in bell peppers and pulse several times til chunky-smooth.
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