Colorful Chili Dip

Makes 2 cups

Serve this zesty dip with baked corn chips or whole-grain crackers or as a sandwich spread.

2 cups drained cooked or canned pinto beans (1 15-ounce can)
1 medium green onion, sliced
2 tablespoons balsamic vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
several shakes Tabasco sauce, to taste
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper

Combine all ingredients except bell peppers in food processor fitted with a metal blade. Blend until smooth and creamy. Transfer to a bowl and stir in bell peppers. Mix well. Chill thoroughly before serving.



Per 1/2-cup serving: 132 calories; 0.8 g fat; 0.1 g saturated fat ; 5.3% calories from fat; 0 mg cholesterol; 8.1 g protein; 24.2 g carbohydrate; 1.2 g sugar; 8.4 g fiber; 15 mg sodium; 50 mg calcium; 2.2 mg iron; 27.2 mg vitamin C; 294 mcg beta-carotene; 1.2 mg vitamin E

Recipe from Breaking the Food Seduction by Neal Barnard, M.D.; recipe by Jo Stepaniak; © Jo Stepaniak 2005, published by permission.