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Bean and Salsa Dip

one 15 ounce can of  pinto beans
3 tablespoons of  hot sauce
2 teaspoons of fresh lime juice
3 tablespoons of  Malaysian Sweet chili sauce
1/4 cup of green onions, thinly sliced
16 ounces of fat free sour cream
1 1/2 cups of 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.
 


 

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