Mexican Pinto Bean Dip Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
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 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla
Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack
Cheese Cubes or Sticks
Source from luhu.jp
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
Source from luhu.jp