Recipe - Bean And Salsa Dip

1 cn Pinto beans; 15 oz.
3 tablespoon Louisiana hot sauce
2 teaspoon Fresh lime juice
3 tablespoon Sweetened chinese chili sauc
One fourth cup Green onions; thinly cut or sliced up
16 ounce Sour cream, fatfree
1 One half cup Salsa; chunky, hot
Fresh cilantro or parsley
Corn tortilla chips

Drain the liquid from the beans and discard. Place the beans in a food
processor and process until almost smooth. Add the hot sauce and lime
juice. Mix well. Spread the bean mixture over the bottom of a large
platter. Spoon and spread the sweetened chili sauce over the beans, then
sprinkle the green onions evenly over the top. Cover the beans mixture and
scallions with the sour cream and top it with the salsa. Garnish this with
sprigs of fresh cilantro and serve with tortilla chips.