Prep: 15 Mins

Best-of-the-Border Three Bean Dip


  • 3 green onions, cut in 1-inch lengths
  • 2 tbls. vegetable oil
  • 2 cloves garlic, peeled
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 can (15-oz.) kidney beans, rinsed and drained
  • 1 can (15-oz.) garbanzo beans, rinsed and drained
  • 1 can (15-oz.) pinto beans, rinsed and drained
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1 cup reduced-fat sour cream
  • 1 cup ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1 bag tortilla chips


In food processor, process green onions, oil, garlic, lime juice, chili powder, cumin, salt and cayenne until green onions are very finely chopped.

Add kidney beans, garbanzo beans, pinto beans and chiles; process until well blended, but not totally smooth.

Spoon half into medium glass serving bowl. Spread with half of the sour cream and half of the salsa. Add remaining bean mixture, spread with remaining sour cream and dollop with remaining salsa. Garnish with cilantro sprigs, if desired; serve with tortilla chips.

(Nutritional Information Per Serving: 228 calories; 5 g fat; 0 mg cholesterol; 951 mg sodium; 36 g carbohydrate; 9 g fiber; 12 g protein.)
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