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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Mexican Appetizers, Mexican, Dips, Vegetables 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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