Recipe: CHILIED RED BEAN DIP

Title: Chilied Red Bean Dip
Categories: Dips, Mexican, Beans, Chili
Yield: 6 servings

2 tb Corn oil 1/2 c Shredded Cheddar cheese
1 Garlic clove, crushed Salt to taste
1 Onion, finely chopped Thin slivers fresh red and
1 Fresh green chili, seeded, -green chilies
-finely chopped Fresh parsley sprig (opt)
1 ts Hot chili powder Tortilla chips
1 cn Red kidney beans (15 oz)

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.