Title: Snappy bean dip
 Categories: Appetizers, Dips
      Yield: 1 Recipe
 
    3/4 c  Idaho Pinto beans
    1/2    Lemon; juiced
      2 tb Mayonnaise
      1 ts Worcestershire sauce
      1 ts Canned jalapeno peppers
           -- (chopped and seeded)
    3/4 ts Salt
      3 tb Chopped green onions
 
  Soak and cook beans according to directions. Drain. Place beans and
  remaining ingredients except 1 tablespoon of the green onions in
  blender container. Blend until smooth. Or, mash beans to puree and
  mix with remaining ingredients. Place in small bowl and garnish with
  1 tablespoon chopped green onion. Serve as a dip with crisp raw
  vegetables or corn chips. Makes about 1-1/2 cups dip.
  
  Note: One (15 oz.) can pinto beans, drained, may be substituted for
  cooked dried Idaho Pinto beans.
  
  USE BEAN DIP FOR SPREAD For a tasty open-face sandwich, spread Snappy
  Bean Dip over slices of buttered bread. Sprinkle with grated Cheddar
  cheese and broil until heated and cheese melts.