Tuesday, November 20, 2012

Mexican Pinto Bean Dip

This bean dip is easy and delicious!!  It calls for cooked pinto beans...I cooked a big batch in my crock pot to use for this recipe and some others, but you could also use canned pinto beans(rinsed and drained). 

Mexican Pinto Bean Dip

3 cups pinto beans, Cooked
1/4 cup water
1/2 cup Monterrey jack cheese, Shredded
1/2 cup chili powder
1 1/2 teaspoons salsa verde, Hot Green Salsa

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 dish and serve hot.
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1 comment:

  1. I use the remaining been liquid instead of water for mine. It really improves the flavor and texture. I also add cumin to give it a subtle smokey background.


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