1 (6 oz.) can tomato juice
2 sliced scallions (1 c.)
1 (16 oz.) can pinto beans, drained
3/4 c. coarsely grated Monterey Jack cheese or Cheddar cheese
1 tbsp. minced fresh cilantro or parsley
1 tbsp. chili powder
Salt and freshly ground pepper

Process scallions, tomato juice and garlic in blender until finely chopped. Add beans, cheese, cilantro, chili powder, salt and pepper, and mix until smooth. Heat dip in medium saucepan over medium to low heat. Stir constantly with wooden spoon until hot.