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
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
