Bean Dip
INGREDIENTS:
4 c Beans; cooked
1/2 c Onion; minced
4 oz Green chili peppers; canned
-diced
2 tb Vinegar; cider preferred
1/2 ts Salt
1 ds Tobasco sauce
1 ts Cumin powder
1 ts Oregano; crushed, dried
1 ts Garlic powder
1 ts Chili powder
2 c Grated cheese
4 c Beans; cooked
1/2 c Onion; minced
4 oz Green chili peppers; canned
-diced
2 tb Vinegar; cider preferred
1/2 ts Salt
1 ds Tobasco sauce
1 ts Cumin powder
1 ts Oregano; crushed, dried
1 ts Garlic powder
1 ts Chili powder
2 c Grated cheese
drain freshly cooked hot beans and toss into food processor with remaining ingredients. Process until cheese is melted and mixture is smooth. Taste, adding additional vinegar and or seasoning to taste. Serve hot with chips or tortillas.
Serves well in a cock pot or bean pot heated in an oven at 350 degrees for 30 minutes. The heavy ceramic hold heat and keeps the dip warm longer.
Can also be used as a sandwich filling or burrito filling.
Original recipe by Roberta Bishop Johnson, Champaign, Illinois. Variations by Vaughan "Whole Foods for the Whole Family", La Leche League International Cookbook ISBN 0-912500-09-3
Serves well in a cock pot or bean pot heated in an oven at 350 degrees for 30 minutes. The heavy ceramic hold heat and keeps the dip warm longer.
Can also be used as a sandwich filling or burrito filling.
Original recipe by Roberta Bishop Johnson, Champaign, Illinois. Variations by Vaughan "Whole Foods for the Whole Family", La Leche League International Cookbook ISBN 0-912500-09-3