Mexican Dip

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