Feed Me That! : Snappy Bean Dip

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Title: Snappy Bean Dip
Categories: Appetizer Dip
Yield: 1 Recipe

3/4 c Idaho Pinto beans

1/2 Lemon; juiced

2 tb Mayonnaise

1 ts Worcestershire sauce

1 ts Canned jalapeno peppers - (chopped and seeded)

3/4 ts Salt

3 tb Chopped green onions

Soak and cook beans according to directions. Drain. Place beans and remaining ingredients except 1 tablespoon of the green onions in blender container. Blend until smooth. Or, mash beans to puree and mix with remaining ingredients. Place in small bowl and garnish with 1 tablespoon chopped green onion. Serve as a dip with crisp raw vegetables or corn chips. Makes about 1-1/2 cups dip.

Note: One (15 oz.) can pinto beans, drained, may be substituted for cooked dried Idaho Pinto beans.

USE BEAN DIP FOR SPREAD For a tasty open-face sandwich, spread Snappy Bean Dip over slices of buttered bread. Sprinkle with grated Cheddar cheese and broil until heated and cheese melts.

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3/4	c	Idaho Pinto beans
1/2		Lemon; juiced
2	tb	Mayonnaise
1	ts	Worcestershire sauce
1	ts	Canned jalapeno peppers - (chopped and seeded)
3/4	ts	Salt
3	tb	Chopped green onions