Ingredients
-
3
-
1/4
-
1/2
-
1/2
-
1 1/2
-
-
-
-
-
-
-
-
-
-
Directions
Mexican Pinto Bean Dip, This is one of my adopted recipes I haven’t made this one yet, but hope to very soon , YUM! I assumed that there was a typo in the recipe and that it really means 1/2 cup salsa verde, 1 1/2 teaspoon chili powder and not the other way around Other than that, made as suggested and enjoyed thoroughly with cheese quesadillas The kids literally licked their plates clean Thank you for posting, made for ZWT5, for the Groovy GastroGnomes , I had to come back and increase my star rating We ate this for 5 consecutive days while camping in our RV The kids absolutely loved it, so did DH Now we have a healthy and yummy low-carb dip to use on a regular basis Thanks for a keeper! Oh, used 1/4 c of salsa verde and about 3/4 c shredded cheddar instead of monterey jack and would do that again 4ZWT3
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Steps
|
1
Done
|
Puree the Beans to a Coarse Paste in a Blender or Food Processor or Mash by Hand. |
|
2
Done
|
Place the Bean Paste in a Sauce Pan With the Water and Heat. |
|
3
Done
|
Mix in All the Other Ingredients, Blending Well, and Simmer Until the Cheese Is Melted, About 5 Minutes. |
|
4
Done
|
Put in Chafing Dish and Serve Hot. |
|
5
Done
|
Suggested Dippers: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks. |
