*  Exported from  MasterCook  *

                    South of the Border Pinto Bean Dip

Recipe By     : Weight Watcher's Cut the Fat Cookbook   p. 5
Serving Size  : 4    Preparation Time :0:00
Categories    : Hors d'Oeuvres- Dips and Spreads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    chili powder
   1      teaspoon      ground cumin
  12      ounces        canned pinto beans, drained
   6      tablespoons   tomato paste
   3      tablespoons   lime juice
   1      tablespoon    minced jalapeno pepper
   1      clove         garlic, minced
     1/4  teaspoon      salt
     1/4  teaspoon      freshly ground black pepper
     1/4  cup           chopped green bell pepper
     1/4  cup           chopped red bell pepper
   1      tablespoon    water

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

Scrape spices into food processor and add beans, tomato paste, lime
juice, 1 tbsp water, jalepeno pepper, garlic, salt and black pepper. 

Process til smooth. Add bell peppers and pulse several times til
chunky-smooth.

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