Apricot Almond Buns
INGREDIENTS:
3 c Pinto Beans; Cooked 1/2 c Chili Powder
1/4 c Water 1 1/2 ts Salsa Verde; Hot Green Salsa
1/2 c Monterey Jack; Shredded
3 c Pinto Beans; Cooked 1/2 c Chili Powder
1/4 c Water 1 1/2 ts Salsa Verde; Hot Green Salsa
1/2 c Monterey Jack; Shredded
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