---------- Recipe via Meal-Master (tm) v8.01
       Title: Mexican Pinto Bean Dip  
  Categories: Vegetables, Dips, Mexican, Beans
       Yield: 4 servings
       3 c  Pinto Beans; Cooked               1/2 c  Chili Powder
 	1/4 c  Water			       1 1/2 ts Salsa Verde; Hot Green
     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