Snappy Bean Dip

Ingredients

3/4 cup idaho pinto beans 1/2 lemon, juiced 2 tbsp mayonnaise 1 tsp worcestershire sauce 1 tsp canned jalapeno peppers - (chopped, and seeded) 3/4 tsp salt 3 tbsp chopped green onions	Advertisements

Preparation
 
Soak and cook beans according to directions. Drain. Place beans and
remaining ingredients except 1 tablespoon of the green onions in
blender container. Blend until smooth. Or, mash beans to puree and
mix with remaining ingredients. Place in small bowl and garnish with
1 tablespoon chopped green onion. Serve as a dip with crisp raw
vegetables or corn chips. Makes about 1-1/2 cups dip.

Note: One (15 oz.) can pinto beans, drained, may be substituted for
cooked dried Idaho Pinto beans.

USE BEAN DIP FOR SPREAD For a tasty open-face sandwich, spread Snappy
Bean Dip over slices of buttered bread. Sprinkle with grated Cheddar
cheese and broil until heated and cheese melts.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707
<Electronic format by Karen Mintzias>

 

 
Servings: 1

 

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