Pinto Bean Dip

Serve with baked low fat tortilla chips.

Servings: 10

Yield: 2 1/2 cups

• 2 - 15 ounce can pinto beans, drained


• 8 slices canned jalepeno and 2 tablespoons of juice


• 1 teaspoon salt


• 1 teaspoon sugar


• 1/2 teaspoon onion powder


• 1/8 to 1/4 teaspoon cayenne pepper


• 1/2 teaspoon paprika


• 1/4 teaspoon garlic powder

Puree all ingredients in food processor on high speed until smooth. Cover and refrigerate for 1 hour or more.

Serve with baked tortilla chips or on chalupas with lettuce, tomatoes and low fat cheese.