Bean Dip

Title: Bean Dip
Categories: Appetizers, Beans
Yield: 1 Servings

4 c Beans; cooked
1/2 c Onion; minced
4 oz Green chili peppers; canned
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.