Snappy Bean Dip
7 ingredients
6 steps
Ingredients
- 34 cup pinto beans
- 12 lemon, juiced
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon canned jalapeno pepper, chopped and seeded
- 34 teaspoon salt
- 3 tablespoons chopped green onions
Directions
-
1Soak and cook beans according to directions.
-
2Drain.
-
3Place beans and remaining ingredients except 1 tablespoon of the green onions in blender container.
-
4Blend until smooth or, mash beans to puree and mix with remaining ingredients.
-
5Place in small bowl and garnish with 1 tablespoon chopped green onion.
-
6Serve as a dip with crisp raw vegetables or corn chips.
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