Chunky Pinto Bean Dip
the Editors of Publications International, Ltd.

Chunky Pinto Bean Dip
Cook Time 5 to 6 hours
Prep Time 12 minutes
Yield
Makes about 5 cups dip
Ingredients
2 | cans (15 ounces each) pinto beans, rinsed and drained |
1 | can (14-1/2 ounces) diced tomatoes with mild geen chilies |
1 | cup chopped onion |
2/3 | cup chunky salsa |
1 | tablespoon vegetable oil |
1-1/2 | teaspoons minced garlic |
1 | teaspoon ground coriander |
1 | teaspoon ground cumin |
1-1/2 | cups (6 ounces) shredded Mexican cheese blend or Cheddar cheese |
1/4 | cup chopped cilantro |
Blue corn or other tortilla chips | |
Assorted raw vegetables |
Preparation
- Combine beans, tomatoes, onion, salsa, oil, garlic, coriander and cumin in slow cooker.
- Cover; cook on LOW 5 to 6 hours or until onion is tender.
- Partially mash bean mixture with potato masher. Stir in cheese and cilantro. Serve at room temperature with chips and vegetables.
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