Mexican Pinto Bean Dip

Course : Beans
Serves: 4
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3 cups pinto beans -- cooked
1/2 cup chili powder
1/4 cup water
1 1/2 teaspoons salsa verde -- hot green salsa
1/2 cup Monterey Jack -- shredded

Preparation / Directions:

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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