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.