Bean Dip

Serves 6-8

3 (15-ounce) cans refried pinto beans

2 ripe avocadoes (peeled and pitted)

1 Roma tomato

Juice of 1 lime

1 clove garlic (minced)

½ teaspoon red pepper sauce (Tabasco)

1½  teaspoons ground cumin

1 teaspoon garlic powder 

1 teaspoon onion powder

½ teaspoon pure red chili pepper powder

¼ teaspoon cayenne pepper

2 tablespoons finely chopped fresh cilantro

Salt and pepper (to taste)

1 (16-ounce) bag tortilla chips

 

1. In a food processor or blender, combine avocadoes, tomato, and lime juice. Process until smooth. Transfer mixture to a large bowl. Add beans, garlic, red pepper sauce, cumin, garlic powder, onion powder, chili pepper powder, cayenne, and cilantro. Season with salt and pepper to taste. Mix well.
2. Serve with tortilla chips.