Mexican Pinto Bean Dip
Serves:
Ingredients:
3
c
Pinto beans; cooked
1/4
c
Water
1/2
c
Monterey jack; shredded
1/2
c
Chili powder
1 1/2
ts
Salsa verde; hot green salsa
Method:
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 3 3/4 cups of dip.
SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks