Rated 5.0 stars by 1 users
Sauces & Seasonings
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.