2 c. cooked pinto beans
1/2 tsp. garlic powder
2 tbsp. diced green chilies
1 tsp. Dijon mustard
2 tsp. cider vinegar
2 tbsp. chopped parsley
2 to 3 drops Tabasco sauce

Combine all the ingredients in blender. Process until thoroughly mixed. Chill for several hours. Garnish with chopped chives.

Makes 2 cups.

Bean dips are good with cut-up raw vegetables or as spreads for sandwiches.