Bean and Salsa Dip/Ornish

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Bean and Salsa Dip

 

Recipe By :Eat More, Weight Less by Dean Ornish

Serving Size : 5 Preparation Time :0:00

Categories : Appetizers And Snacks Posted

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 15-ounce can pinto beans

3 tablespoons Louisiana hot sauce

2 teaspoons fresh lime juice

3 tablespoons sweetened Chinese chili sauce

1/4 cup thinly sliced green onions

16 ounces fat-free sour cream

1 1/2 cups store-bought fresh and chunky hot salsa -- drained

Fresh cilantro or parsley

Corn tortilla chips

 

Drain the liquid from the can of 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 bean 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.

 

NOTE: If you don't find the sweetened Chinese chili sauce, use plain chili

pepper sauce and add 1 tablespoon rice wine vinegar and 1 tablespoon sugar.

Also, if you can't find prepared uncooked salsa try the Pico de Gallo Salsa (see

recipe). Add more chopped chili peppers if you wish.

 

Source:

" Joyce Goldstein "

Copyright:

" 1993 by Dean Ornish "

Yield:

" 5 cups "

 

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Per serving: 346 Calories (kcal); 1g Total Fat; (2% calories from fat); 24g

Protein; 64g Carbohydrate; 9mg Cholesterol; 70mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1

Other Carbohydrates

 

NOTES : Formatted by KES

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0