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Mexican pinto bean dip

Yield: 4 Servings

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

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

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