Pinto beans, tofu, picante sauce, fresh cilantro, garlic and basil blended till creamy. Garnished with additional fresh cilantro and served with tortilla chips. Low fat!

Makes 4 cups

12.3 oz. soft Silken type tofu, rinsed and drained

1 c. picante sauce (mild or medium) (Pace brand is gluten-free)

15 oz. can pinto beans including liquid

½ bunch fresh cilantro leaves, stems removed

1 t. salt

1 t. garlic powder

1 t. dried basil

sev. dashes black pepper

chopped fresh cilantro for garnish

tortilla chips

Place first 8 ingredients into a blender container. Blend on low speed till ingredients are well-mixed. Then on high speed till smooth and creamy. Pour into bowl, cover and refrigerate.

To serve: Pour ½ of dip into serving bowl. Garnish with additional cilantro, then serve with tortilla chips.

Notes: A great dip with no added fat. Serve with fat-free tortilla chips for an even lower fat hors d’oeuvre.

This dip will be moderately thin. The creamy texture of pinto beans adds to the creamy texture of this dip.

When half of the dip is gone, then serve the remaining half of the dip in a freshly cleaned bowl.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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