Pinto Bean Dip

Ingredients

1 1/2 cups pinto beans, cooked and mashed
8 ounces cream cheese
1 jar (4 1/2 ounce) strained beets
1 tablespoon vinegar
2 tablespoons lemon juice
1/4 teaspoon celery salt
1/2 teaspoon salt
1 small onion, grated
dash hot pepper sauce
horseradish to taste

Preparation

Prepare beans; soften cream cheese. Mix with remaining ingredients, stirring until well-blended. Chill before serving.

Yield: 2 1/2 to 3 cups