South of the Border Pinto Bean Dip
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South of the Border Pinto Bean Dip Preparation
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. Recipe by: Weight Watchers Cut the Fat Cookbook p. 5 Posted to JEWISH-FOOD digest V97 #012, by Linda Shapiro
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