Mexican pinto bean dip
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Pinto Beans; Cooked |
| ¼ | cup | Water |
| ½ | cup | Monterey Jack; Shredded |
| ½ | cup | Chili Powder |
| 1½ | teaspoon | Salsa Verde; Hot Green Salsa |
Directions
Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot. Makes about 3¾ cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks
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