Pinto Bean Dip

Ingredients

• 1-15 OZ. CAN PINTO BEANS. DRAIN JUICE OFF TOP
• 1-10 OZ CAN CHOPPED TOMATOES WITH GREEN CHILIS DRANED (RESERVE 2 T OF JUICE)
• 1 C CHOPPED YELLOW BELL PEPPER
• 1 C CHOPPED GREEN BELL PEPPER
• 1 SMALL JALEPENO, CHOPPED (OR 1/3 C)
• ½ C CHOPPED ONION
• 4 T ALBERT AGNOR’S PINTO BEAN SEASONING

Directions

• RESERVE 1/2 C OF CHOPPED BELL PEPPERS, SOME OF BOTH COLORS. MIX ALL OTHER INGREDIENTS IN BLENDER. BLEND UNTIL SMOOTH. ADD A LITTLE OF THE RESRVED JUICE FROM THE TOMATOES IF MIXTURE SEEMS A LITTLE THICK
• SCRAPE MIXTURE INTO BOWL. STIR IN THE RESRVED PEPPERS. THIS MAKES THE DIP A LITTLE CHUNKY. HOWEVER, IF YOUR CROWD DOES NOT LIKE CHUNKY, JUST BLEND ALL IN BLENDER.

SERVE WITH CHIPS