4 c. cooked pinto beans or 3 reg. size cans
1 med. onion
4 oz. can green chilies
1-4 tbsp. cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
Dash Tabasco
1 tsp. cumin
1 tsp. oregano
1 tsp. garlic powder
1 tsp. chili powder
2 c. grated cheese (I use Monterey Jack)

Put warm beans on all other ingredients except cheese in food processor or blender and puree until smooth. Put in bowl and add cheese and if you like it zippier, add picante. Use as a dip for chips or raw vegetables and I use it on tacos and burritos.