Instructions:

Shocking Pink Pinto Bean Dip

1 1/2 cups pinto beans, cooked and mashed
8 ounces cream cheese
6 cooked baby beets, mashed or 1 jar baby food beets
1 tablespoon vinegar
2 tablespoons lemon juice
1/4 teaspoon celery salt
1 small onion, grated
Dash of hot pepper sauce
Horseradish, to taste

Blend all ingredients until smooth. Store in refrigerator.

Serve with chips and crackers.