Recipe By :Peggy Rynk "Vegetarian Journal, Vol. XX1 Issue 4"
Submitted by: Sue in NJ
16
ounces refried beans -- 1 can
6
ounces tomato paste -- 1 can
1/4 teaspoon salt
-- to taste
1/4 teaspoon
chili powder
1/8 teaspoon
ground chili pepper -- red chipotle
1
piece cayenne pepper
1/8 teaspoon
garlic powder
1/2 teaspoon
cumin
1. Put the refried beans, tomato paste, salt, and all spices into a mixing bowl and blend thoroughly, scraping the sides frequently.
2. Cover and chill before serving.
Yield: "3 cups"
NOTES : The spice measurements given make a mild spread. For a spicier flavor, increase the chili powder, ground red chipotle, and cayenne to taste. This spread can also be used as a dip for vegetables and tortilla chips, if desired.
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