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Jalapeño Bean Dip




Source of Recipe


Internet


List of Ingredients




2 15-ounce cans pinto beans
2 to 3 tablespoons white vinegar, to taste
1/2 teaspoon garlic salt
1/4 to 1/3 cup chopped pickled jalapeño pepper slices, to taste
tortilla chips
jalapeño pepper slices for garish


Recipe



Method Heat the beans in a saucepan for about 10 minutes over medium-low heat, stirring occasionally, until the beans are tender. Drain off the liquid and reserve. Blend the beans in a food processor or blender. Add the vinegar and garlic salt and blend until smooth. If the mixture is too thick, add 2 to 3 tablespoons of the reserved bean liquid and blend until the desired consistency is reached.

Spoon the bean dip into a serving bowl and stir in the chopped jalapeño peppers. The dip may be served warm or lightly chilled. If made ahead, cover and refrigerate; then let stand at room temperature for 30 minutes before serving.

Garnish with extra jalapeño slices and serve with tortilla chips. Serves 10 to 12.