Bean Dip with Jicama Sticks
By Chef Brian Salter


11 ounces Pinto Beans
1/4 cup Dijon Mustard
1/2 cup Water
1/4 cup Worcestershire Sauce
Salt and Fresh Ground Black Pepper to taste
1 large Jicama


Prepare beans according to container and drain.

Add all the ingredients into a food processor or blender and mix on medium speed until smooth.

Season with salt and fresh ground black pepper.

Peel and slice Jicama into sticks to serve with dip.

Servings: 2