1. In small skillet, heat chili powder and cumin over low heat just until fragrant, about 1 minute 2. Scrape spices into food processor and add beans, tomato paste, lime juice, 1 tablespoon water, the jalapeno pepper, garlic, salt and black pepper. Puree until smooth. 3. Add bell peppers; pulse several times until chunky-smooth. Serving Ideas : Serve this dip with raw veggies or as a burrito filling NOTES : Serving 1/4 cup provides: 1 V, 1-1/2B; 1gram Fat, 5 grams Fiber Per serving: 154 Calories, 1 g Total Fat, 0g Saturated Fat, 0mg CHolesterol, 351mg Sodium, 30g Total Carbohydrate, 5g Dietary Fiber, 8g Protein, 65mg Calcium. You can make this dip even spicier by increasing the amount of jalepeno Posted to MC-Recipe Digest V1 #369 Recipe by: Weight Watchers Cut the Fat Cookbook From: firstname.lastname@example.org Date: Sat, 11 Jan 1997 21:31:07 -0800 (PST)
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 605.8mg||21 %|
|Potassium 821.4mg||22 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 12.8g|
|Protein 3.7g||5 %|
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Calories per serving: 75
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