Mexican Pinto Bean Dipdips, mexican, vegetables 3 cup pinto beans; cooked 1/4 cup water 1/2 cup monterey jack; shredded 1/2 cup chili powder 1 1/2 teaspoon salsa verde; hot green salsa 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 |
