Frijoles salsa (pinto bean dip)
3 cups
Ingredients
| Quantity | 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 |
Directions
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