Here's one:

* Exported from MasterCook *

Top Secret Recipes version of Fritos® Hot Bean Dip

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 can pinto beans -- (15 ounce) drained
4 bottled jalapeno slices (nacho slices)
1 tablespoon juice from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Combine drained pinto beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.

From: http://www.topsecretrecipes.com

Makes 1 1/4 cup.

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Here's a recipe I came up with. The refried beans makes it possible to by-pass that blender. If you use the pickled jalapeños, you can thin the dip with some of the juice if you prefer a thinner dip.
Can be served chilled or warm. I prefer it warm.

Refried Bean Dip

1 can (16 oz.)fat-free refried beans
1 small onion, finely chopped
3 to 4 tbsp. finely chopped jalapeño peppers (more or less to taste)
1/2 tsp. garlic salt
1/2 tsp. onion powder
1/2 tsp. cumin
2 to 3 dashes hot pepper sauce (more or less to taste)

Here's what I do....
\One pound of dry pinto beans, rinsed, covered with 2 cans of chicken broth and brought to a boil
as they are simmering, add a chopped onion and a couple cloves of garlic.
Simmer until beans are falling apart...about 1 1/2 hours.
As they are cooking, add a little water so they don't boil dry.
When the bgeans are falling aprt and the onion and garlic very soft, mash with a potato masher....or a fork, season to taste with sale and lots...LOTS! of black pepper. Add chopped jalapenos if desired.
This makes about 3 cups.
Linda C

This can be made in the slow coker or crock, baked in a 350 degree oven for about 20 minutes or until heated through.

BEAN DIP
1 (16oz) can refried beans
1 cup picante sauce
1 cup shredded Monterey jack cheese (use hot if you want spice)
1 cup shredded cheddar cheese
3/4 cup sour cream
1 small package cream cheese, softened (3oz)
1 T. chili powder
1/4 t. cumin

In a bowl place all ingredients, and transfer to a slow cooker, or casserole dish, etc.

Cook until heated through, about 2 hours in slow cooker.

Serve with chips & salsa or whatever!
Makes about 4 cups

1 cup