1 (1 lb.) can kidney beans, well drained
1 (4 oz.) can diced green chilies, drained
2 to 3 tbsp. lime or lemon juice
1 lg. tomato, coarsely chopped
1/8 tsp. crushed red chili or 1/2 tsp. hot pepper sauce
2 tsp. Worcestershire sauce
2 cloves garlic
4 green onion tops, thinly sliced
12 corn or whole wheat tortillas

Drain beans thoroughly. Put all ingredients, except green onions, in a blender or food processor. Blend for 1 to 2 minutes until smooth. Turn mixture into serving bowl and sprinkle with green onions. Serve immediately or chill. Makes 1 1/2 cups. 6 servings, 1/4 cup each. 48 calories per serving, 104 mg sodium.

Toasted Tortilla Chips: Use 12 corn tortillas or whole wheat flour tortillas (chapatis).

Preheat oven to 400 degrees. Cut each tortilla into 6 pie shaped wedges. Spread half of the tortilla chips on a baking sheet. Bake in the preheated oven for 10 minutes. Remove from the oven, turn each tortilla chip over and return them to the oven for 3 more minutes. Remove from the baking sheet and let cool. Repeat with remaining tortilla chips.