Guest guest Posted September 14, 2001 Report Share Posted September 14, 2001 Previously posted to SDA-veg-recipes by Illinoian2Pinto Mexi-Dip 1 cup cooked pinto beans, drained 1 cup salsa 2 Tbs minced fresh onion 2 garlic cloves, peeled and minced1 tsp Mexican chili powder (or to taste)1 Tbs minced fresh cilantro1 or 2 hot peppers, seeded and minced (or to taste) 1/3 cup soy sour cream (or whipped Tofu)Put all ingredients in processor.Process to a creamy consistency.Taste, and adjust seasonings.Chill.Serve. http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.