Mexican Dip

• 2 (16 oz.) cans Bush pinto beans**
• 3/4 c. onion, chopped
• 1 clove garlic, minced
• 1 1/2 tsp. ground cumin
• 2 1/2 Tbsp. mild chili powder
• 1 Tbsp. white vinegar
• 1/4 c. unsalted butter, softened
• 3 oz. tomato paste
• 1/4 tsp. ground coriander
• 8 drops hot pepper sauce (optional)
• 2-3 ripe avocados, mashed
• 2 Tbsp. lemon juice
• 1 c. sour cream
• 2 large tomatoes, chopped
• 3/4 c. scallions, chopped
• 1 c. pitted black olives, chopped
• 2 c. shredded sharp cheddar cheese
• 2/3 c. fresh parsley, coarsely chopped (optional)
• 1 large bag tortilla chips

1. **Drain and whirl in food processor.

pinto beans, onion, clove garlic, ground cumin, chili powder, white vinegar, unsalted butter, tomato paste, ground coriander, pepper, avocados, lemon juice, sour cream, tomatoes, scallions, black olives, cheddar cheese, fresh parsley, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80070 (may not work)