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