Title: Mexican Pinto Bean Dip
Categories: Appetizer Bean Dip Vegetable
Yield: 4 Servings

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

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