INGREDIENTS:3 cup of Pinto Beans; Cooked
1/4 cup of Water
1/2 cup of Monterey Jack; Shredded
1/2 cup of Chili Powder
1 1/2 teaspoon of 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
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