My Final Weight Loss Journey

I love to have this on hand for dipping mini carrots in and also as an appetizer when we have guests and I'm serving Mexican Food.  It is really yummy!

Source: TopSecretRecipes.com
HU: .8 per serving
Servings: 5 (1/4 cup each)
Posted by DebMj1
Date:  7/17/06 

Notes: This gets better the longer it sits. I serve it cold, but you could easily heat it and serve it warm. It's a super-easy pantry dip that you can throw together for drop-in company. 

15 ounces canned pinto beans, drained (very lightly rinsed)
4 slices bottled jalapenos
1 Tablespoon bottled jalapeno juice
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper 

Combine drained pinto beans with the other ingredients in a food processor. Puree on high speed until smooth. Cover and chill at least an hour before serving. Serve with tortilla chips and veggies.

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