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Puree the beans to a coarse paste in a blender or food processor or 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 3¾ cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks
Your Mexican Pinto Bean Dip is ready. Buon appetito!
Related recipes: Appetizers, Beans, Dips, Vegetables
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