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!