South-Of-The-Border Pinto Bean Dip

Recipe Ingredients

1 tablespoon	15ml	Chili powder
1 teaspoon	5ml	Ground cumin
12 oz	340g	Pinto beans - drained
1/4 cup	59ml	Tomato paste
2 tablespoons	30ml	Tomato paste
3 tablespoons	45ml	Lime juice - fresh
1 tablespoon	15ml	Jalapeno - minced
1		Garlic - minced
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Black pepper - freshly ground
1/4 cup	36g / 1.3oz	Green bell pepper - chopped
1/4 cup	36g / 1.3oz	Red bell pepper - chopped

Recipe Instructions

1. In small skillet, heat chili powder and cumin over low heat just until fragrant, about 1 minute

2. Scrape spices into food processor and add beans, tomato paste, lime juice, 1 tablespoon water, the jalapeno pepper, garlic, salt and black pepper. Puree until smooth.

3. Add bell peppers; pulse several times until chunky-smooth.

Source:
Weight Watcher's Cut the Fat Cookbook

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