Pinto Bean Dip | Anita's Tried & Heart Healthy Recipes
Adapted from RDA Enthusiast Brands - 15 ozs canned pinto beans, undrained - 2 ozs cheddar cheese, shredded - 2 tsps apple cider vinegar - 2 tsps worcestershire
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Spoon
- Measuring spoon
Ingredients
- 15 ozs canned pinto beans, undrained
- 2 ozs cheddar cheese, shredded
- 2 tsps apple cider vinegar
- 2 tsps worcestershire sauce
- 2 tsps chili powder
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
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