Recipe - Mexican Pinto Bean Dip

3 cup Pinto Beans; Cooked
One fourth cup Water
One half cup Monterey Jack; Shredded
One half cup Chili Powder
1 One half teaspoon 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
Three fourths cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye
Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini