Bean Dip

Title:
Bean Dip

Yield:
1 Servings

Categories:
Appetizers,
Beans




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






 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


 


 Recipe By     : also called "Somethings Wrong With This)


 


 Posted to MC-Recipe Digest V1 #222


 


 Date: Sat, 21 Sep 1996 09:27:42 -0800


 


 From: Ken Vaughan 


 


 NOTES : Beans can be pinto, red, pink, kidney.  Black beans also work well


 Green Chilis are optional.  Use Jalapanos if there are chili heads to be


 fed. Cheese can be cheddar, colby, jack, etc. Fetta works well as does


 mixed cheeses. Vinegar amount can vary from 1 to 4 tablespoons depending on


 the amount of chili Tobasco and chili powder are optional (for


 not-chili-heads) I like a chipolte chili or two in this for heat and flavor


 Author noted that family thought there was something wrong with the flavor


 of the dip, but could not identify it until the dip was gone -- and what


 was wrong was the dip was gone.