Snappy Bean Dip

by Kathleen Morrison

Servings: 1 cup

INGREDIENTS

3/4 cup Idaho pinto beans
1/2 lemon, juiced
2 tbsp. mayonnaise
1 tsp. Worcestershire sauce
1 tsp. canned jalapeño peppers, chopped and seeded
3/4 tsp. salt
3 tbsp. chopped green onions

INSTRUCTIONS

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

CHEF COMMENTS

One can (15 oz.) 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.

Tagged: beandip, dipsspreads add tags

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