| 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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