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Ingredients:
3 cup pinto beans, cooked
1/4 cup water
1/2 cup monterey jack, shredded
1/2 cup chili powder
1 1/2 tsp salsa verde, hot green salsa
Instructions:
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
Servings: 4
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Mexican Pinto Bean Dip Recipe brought to you by Mexican Recipes To-Go
