Guest guest Report post Posted November 20, 2009 Chilie Red Bean Dip 2 tbsps. corn oil or olive oil 1or 2 garlic cloves, crushed 1 onion, finely chopped 1 fresh green chili, seeded, finely chopped 1 tsp. hot chili powder 1 15 oz. can red kidney beans 1/2 c. shredded Cheddar cheese salt to taste thin slivers fresh red and green chilies fresh parsley sprig, optional tortilla chips Heat oil in a skillet. Add garlic, onion, green chili and chili powder and cook gently 4 minutes. Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well. Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring until cheese melts. Add salt and mix well. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, if desired. Serve warm with tortilla chips. Quote Share this post Link to post Share on other sites