Ingredients

1 C. dried white beans, soaked and cooked
3 each cloves garlic, crushed
salt and pepper to taste
2 Tbsp. olive oil
6 Tbsp. fresh lime juice
3 Tbsp. water
2 each hot chiles, minced
2 each scallions, minced
1/4 C. finely chopped cilantro

Cooking Instructions

Use any kind of bean for this recipe, white, navy, pea, pinto, garbanzo, kidney. If you don’t want to deal with dry beans, use 2 C. of drained canned beans. Puree all ingredients except scallions and cilantro in a food processor or a blender, using more or less water to achieve your desired texture. Work the green herbs in by hand; if you use the machine, the dip will be green. Transfer to a bowl and garnish with additional cilantro sprigs. Serve with tortilla chips. Make your own low fat chips by brushing whole corn tortillas lightly with oil, cutting tortillas into wedges, then baking in a 350 degree oven till brown and crisp, 10 to 15 minutes, turning once.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)