Victoria’s Jalapeno Bean Dip

Victoria’s Jalapeno Bean Dip

INGREDIENTS

5 Medium Jalapeno Peppers

1 ½ Cups Cooked Pinto Beans

1 Cup Cooked Black Beans

1 Tablespoon Olive Oil

½ Teaspoon Salt

1 Garlic Clove

½ Teaspoon Oregano

1 Squeezed Lime

1 Teaspoon Cumin

½ Cup Salsa

Preheat oven to 325° F.  Cut off tops of peppers.  Combine whole peppers with all ingredients in a food processor and “puree.”  Pour processed ingredients into a covered dish and put in preheated oven for 30 minutes. Remove from oven and serve with tortilla chips.  Serves 8

**I like to cook dried beans instead of using cans.  If you are pressed for time then canned beans are ok.