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Mexican Pinto Bean Dip

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      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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