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 Salsa 
    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