Try this South of the Border Pinto Bean Dip recipe, or contribute your own.
Suggest a better descriptionIn 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. Recipe by: Weight Watchers Cut the Fat Cookbook p. 5 Posted to JEWISH-FOOD digest V97 #012, by Linda Shapiro
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 79 | ||
Calories from Fat: 9 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 624.7mg | 22 % | |
Potassium 847.3mg | 22 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 13.5g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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