Bean and Garlic Dip


– 2 cups cooked or canned pinto beans, drained
– 1/4 cup mayonnaise or salad dressing
– 1 garlic clove, finely chopped
– 1 1/2 teaspoons New Mexican or Ancho chili powder
– dash of black pepper


– Combine all ingredients in a medium sized bowl.
– Cover and refrigerate 1 hour.
– Serve with tortilla chips

Marias Mexican Cantina
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