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| recipe title: |
Chilied Red Bean Dip |
| category: |
Appetizers, Other |
| keywords: |
Dips, Beans |
| servings: |
6 |
| ingredients: |
2 tb Corn oil
1 Garlic clove, crushed
1 Onion, finely chopped
1 Fresh green chili, seeded,
-finely chopped
1 ts Hot chili powder
1 cn Red kidney beans (15 oz)
1/2 c Shredded Cheddar cheese
Salt to taste
Thin slivers fresh red and
-green chilies
Fresh parsley sprig (opt)
Tortilla chips
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| directions: |
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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.
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