| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers, Dips | 1 | Recipe | |
INGREDIENTS
| 3/4 | c | Idaho Pinto beans |
| 1/2 | Lemon; juiced | |
| 2 | tb | Mayonnaise |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Canned jalapeno peppers (chopped and seeded) |
| 3/4 | ts | Salt |
| 3 | tb | Chopped green onions |
INSTRUCTIONS
Soak and cook beans according to directions. Drain. Place beans and remaining ingredients except 1 tablespoon of the green onions in blender container. Blend until smooth. Or, mash beans to puree and mix with remaining ingredients. Place in small bowl and garnish with 1 tablespoon chopped green onion. Serve as a dip with crisp raw vegetables or corn chips. Makes about 1-1/2 cups dip. Note: One (15 oz.) can pinto beans, drained, may be substituted for cooked dried Idaho Pinto beans. USE BEAN DIP FOR SPREAD For a tasty open-face sandwich, spread Snappy Bean Dip over slices of buttered bread. Sprinkle with grated Cheddar cheese and broil until heated and cheese melts. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip
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