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Mexican Pinto Bean Dip

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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