El Pato Bean Dip Food

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

EL PATO BEAN DIP

Steps:

• Mix contents of both cans in food processor until smooth

OLD EL PASO LAYERED BEAN DIP

Steps:

• In a medium bowl, mix together refried beans, green chilies, and taco seasoning mix.
• Spread on a 12-inch round serving platter.
• Blend avocados, lemon juice, and 1/2 cup taco sauce until smooth.
• Spread on top of refried bean mixture.
• Spread sour cream on top of avocado mixture.
• Top with shredded cheddar cheese, shredded lettuce, diced tomato, olive slices, and taco sauce.
• Serve with tortilla chips.

MEXICAN PINTO BEAN DIP

Steps:

• Puree the beans to a coarse paste in a blender or food processor or mash by hand.
• Place the bean paste in a sauce pan with the water and heat.
• Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes.
• Put in chafing dish and serve hot.
• SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.

EL PATO

Steps:

• Brown the ground beef, or make the tofu as directed on package.
• Drain grease.
• Add the frozen veggies and the cans of El Pato.
• Heat on med to high heat until the veggies are cooked. The sauce may be thin, and you can heat or let stand as long as you want.
• Garnish with sour cream and/or cheese.
• Serve with flour tortillas or tortilla chips.