Bean and salsa dip

1 cn Pinto beans; 15 oz.
      3 tb Louisiana hot sauce
      2 ts Fresh lime juice
      3 tb Sweetened chinese chili sauc
    1/4 c  Green onions; thinly sliced
     16 oz Sour cream, fat-free
  1 1/2 c  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.