Saturday, February 28, 2009

Zippy Pinto Bean Dip

1 cup mashed pinto beans
1 cup ketchup
1/2 cup finely cut sweet pickles
1 teaspoon finely cut onions (optional)
1 tablespoon sugar
1/4 teaspoon savory salt
1/4 teaspoon garlic salt
1/4 teaspoon celery salt

Combine and serve with chips or fish.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 20)

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