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SHOCKING PINK PINTO BEAN DIP

Source of Recipe

unknown


Recipe Introduction

The color and name makes it a conversation piece, and beyond that, it's a great dip!

List of Ingredients

1 1/2 cups pinto beans, cooked and mashed *
8 ounces cream cheese
6 cooked baby beets, mashed or 1 jar baby food beets
1 tablespoon vinegar
2 tablespoons lime juice (can use lemon juice if necessary)
1/4 teaspoon celery salt
1 small onion, grated
Dash of hot pepper sauce (I use TAPATIO, in the Mexican section of most stores)
Horseradish, to taste if desired (personally, I leave it out!)


Recipe

Blend all ingredients until smooth. Refrigerate for at least two hours before serving. Serve with chips, pretzels, and crackers. Refrigerate leftovers in a sealable container.

*Note: Or use 1 can (about 15 oz.) cooked pintos, drained and mashed. If necessary, a can of refried beans can also be substituted for the pinto beans.