Mexican Dip - cooking recipe

Ingredients

2 (16 oz.) cans Bush pinto beans**
3/4 c. onion, chopped
1 clove garlic, minced
1 1/2 tsp. ground cumin
2 1/2 Tbsp. mild chili powder
1 Tbsp. white vinegar
1/4 c. unsalted butter, softened
3 oz. tomato paste
1/4 tsp. ground coriander
8 drops hot pepper sauce (optional)
2-3 ripe avocados, mashed
2 Tbsp. lemon juice
1 c. sour cream
2 large tomatoes, chopped
3/4 c. scallions, chopped
1 c. pitted black olives, chopped
2 c. shredded sharp cheddar cheese
2/3 c. fresh parsley, coarsely chopped (optional)
1 large bag tortilla chips

Preparation

**Drain and whirl in food processor.