Frijoles salsa (pinto bean dip)

Yield: 3 cups

Measure Ingredient
2 Strips Bacon
1 clove Garlic, Minced
1 small Onion, Chopped
1 tablespoon Butter
3 ounces Soft Cream Cheese
1 tablespoon Canned Green Chiles, Chopped
1½ cup Pinto Beans, Cooked, Including
3 tablespoons Cooking liquid
¼ cup Sour cream
¼ cup Plain yogurt
½ teaspoon Salt
½ teaspoon Cumin, ground
1 tablespoon Toasted pumpkin seeds
2 tablespoons Chives, chopped

Fry the bacon crisp in a small skillet. Drain. Reserve. Combine the minced garlic and the chopped onion in a strainer. Rinse under cool water to remove the bitter liquid. Add the butter to the skillet used to cook the bacon. Saute the onion and garlic in the butter until the onion is soft (about 3 minutes). Remove from the heat. Chop the bacon. Use a food processor to blend the bacon, cheese, chiles, beans, sour cream and yogurt. Add the onion mixture, salt and cumin.

Process only until combined. Adjust the seasonings. Serve garnished with pumpkin seeds and chopped chives.

From: Joel Ehrlich

Submitted By JIM WELLER On 07-25-95

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