---------- Recipe via Meal-Master (tm) v8.03
  Categories: Appetizers, Mexican, Dips, Vegetables
       Yield: 4 servings
       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