As a child, my father had Friday's off from work. In the morning, he would put on a big pot of pinto beans that we would eat together for lunch. I would sit at the table and play with my toy animals and use uncooked beans as ‘feed.’ We always had fresh tortillas for scooping and my dad would shred cheese for us to put on top. This is one of my favorite memories growing up! My mom would then turn the leftover beans into refried beans for other meals over the next few days.

This sweet and savory Southwestern dip is perfect for veggies, chips or as a marinade. It's so addicting and easy to make! Great for parties or as an after-school snack.