Ingredients Jump to Instructions ↓

  1. 3 cups 480g / 16oz Pinto beans - cooked

  2. 1/2 cup 118ml Chili powder

  3. 1/4 cup 59ml Water

  4. 1 1/2 teaspoons 7 1/2ml Salsa verde - hot green salsa

  5. 1/2 cup 118ml Monterey Jack - shredded

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

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


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