---------- Recipe via Meal-Master (tm) v8.03
 
      Title: MEXICAN PINTO BEAN DIP
 Categories: Appetizers, Mexican, Dips, Vegetables
      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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