*  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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