| 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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