Frijoles & Chilies Buttermilk Dip or Sauce |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This can be a dip for vegetables, chips or smoked meats. I add a little more milk to the dip to use as a sauce inside the tortillas when I make chicken or cheese enchiladas. White sauce inside, red sauce outside with cheese. Ingredients:
2 (15 ounce) cans pinto beans, mashed with liquid |
1 (4 ounce) can chopped green chilies, mild, medium, hot |
1 teaspoon salt |
1 tablespoon lemon juice |
1/2 teaspoon ground cumin |
1 1/2 tablespoons tones dry buttermilk salad dressing mix or 1 1/2 tablespoons dry ranch dressing mix |
1/2 tablespoon dried cilantro |
16 ounces sour cream |
milk (for sauce) (optional) |
Directions:
1. In large bowl, add mashed beans and the next 8 ingredients.
2. Cover and chill at least 2 to 4 hours.
3. For sauce, add a little milk and cover and chill about 1/2 hour or longer.
4. Chilling is cooking time.
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