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Pinto Bean And Garlic Dip Recipe


2 cups pinto beans, cooked;
1/4 cup mayonnaise;
2 garlic cloves, pressed;
2 red chiles, finely chopped
(remove the chiles membranes and seeds, if you don't want the dip to be very spicy);
1/2 lemon, juiced;
1 tablespoon chopped cilantro,
salt and pepper to taste.



Use canned pinto beans, or cook them yourself from scratch. If you need help with cooking the beans, check my instructions here. Mash the beans with a potato masher. Combine all the ingredients in a non-metal bowl and mix well. Cover the dip with a plastic wrap and refrigerate for one hour, in order to blend flavors. Serve the dip with tortilla chips.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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