1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa
1/4 cup finely chopped green onions
2 Tb chopped diced green chilis (optional)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt or less (optional)
Combine all ingredients and serve with baked tortilla chips or corn tortillas.
Note: When I make this I cut up corn and whole wheat tortillas in triangles with my pizza cutter and bake them on a cookie sheet at around 375 degrees until crisp instead of buying chips. Lynn Wilson's corn tortillas (Walmart) have no fat in them.
The thing about this dip is that it is hard to stop eating it once you begin!!
(Submitted by Debbie Bozung)
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