Mexican Pinto Bean Dip Recipe - Cooking Index
Mexican Pinto Bean Dip Recipe - Cooking Index
| 3 cups | 480g / 16oz | Pinto beans - cooked |
| 1/2 cup | 118ml | Chili powder |
| 1/4 cup | 59ml | Water |
| 1 1/2 teaspoons | 7.5ml | Salsa verde - hot green salsa |
| 1/2 cup | 118ml | Monterey Jack - shredded |
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
Source:
Wisconsin Maple Producers Council
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