1 (15 oz.) can extra spicy chili beans, drained
1 (8 oz.) carton (1 cup) no fat sour cream
1 tbsp. taco seasoning mix
2 (4 oz.) cans green chilies, drained
1 (16 oz.) pkg. frozen peas, cooked
3 tbsp. lime juice
1 tsp. minced garlic
4 oz. (1/2 cup) shredded fat free Cheddar cheese
1/2 c. sliced green onions
1 c. chopped tomatoes

1. In blender process beans until smooth. On large shallow platter, thinly spread bean mixture.

2. In small bowl combine sour cream and taco seasoning; blend well. Spread over bean mixture, sprinkle with chilies.

3. In blender combine peas, lime juice and garlic. Process until smooth. Spread over chilies.

4. Sprinkle with cheese, green onions and tomatoes.

Serve with easy tortilla chips: recipe this book.