We tried a little different twist with a bean dip this week.  It turned out to be pretty yummy, so here’s a share.

I had cooked a pot of pinto beans a month or so ago, with onions and seasoning and then froze some of them.

 

So, when I had tomatoes that needed to be used, I thawed the beans and spread them in the bottom of a dish and topped them with:

Fresh, diced tomatoes

 

Diced green chilis

Sliced olives

Slightly sauteed baby crookneck, zucchini, red onion and season salt {squash is so tender when you pick it early, 4-5 inches long, and “tender” is great for things like this!}

Sour cream

Grated cheese

Next time I would like to add:

Guacamole, chili powder, fresh green peppers and cilantro!

It seems this was a little more filling with the extra vegetables, and if you chop them finely, they’re not conspicuous, if that is a concern.

I hope you are having a great summer!

Love ya!

Jacque

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