Sunday, November 25, 2007

FRITO LAY BEAN DIP—Taylor Snyder

Taylor says this tastes like the real thing.

1 (15 ounce) can pinto beans, drained
5 bottled jalapeno slices (nacho slices)
1 tablespoon juice from bottled jalapeno slices
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Combine drained pinto beans with the other ingredients in a food processor. Puree on high speed until smooth. Cover and chill for at least an hour before serving.

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