Ingredients Jump to Instructions ↓

  1. 3 c Pinto beans; cooked

  2. 1/4 c Water

  3. 1/2 c Monterey jack; shredded

  4. 1/2 c Chili powder

  5. 1 1/2 ts Salsa verde; hot green salsa

Instructions Jump to Ingredients ↑

  1. Puree the beans to a coarse paste in a blender or food processor or mash by hand.

  2. Place the bean paste in a sauce pan with the water and heat.

  3. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes.

  4. Put in chafing dish and serve hot.

  5. Makes about 3 3/4 cups of dip.

  6. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks


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