Bean And Salsa Dip

Course : Dips
Serves: 5
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1 can pinto beans -- 15 oz.
3 tablespoons Louisiana hot sauce
2 teaspoons fresh lime juice
3 tablespoons sweetened Chinese chili sauce
1/4 cup green onions -- thinly sliced
16 ounces sour cream -- fat-free
1 1/2 cups salsa; chunky -- hot
1 bunch fresh cilantro or parsley
1 package corn tortilla chips

Preparation / Directions:

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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