Chili Red Bean Dip

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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.