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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexican Pinto Bean Dip
Categories: Vegetables, Dips, Mexican, Beans
Yield: 4 servings
3 c Pinto Beans; Cooked 1/2 c Chili Powder
1/4 c Water 1 1/2 ts Salsa Verde; Hot Green
Salsa
1/2 c Monterey Jack; Shredded
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
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