| 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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