Chilied Red Bean Dip
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
corn oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green chili peppers
|
*
|
| 1 | teaspoon |
red pepper flakes
|
|
| 1 | can |
red kidney beans
|
*
|
| ½ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
corn oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green chili peppers
|
*
|
| 5 | ml |
red pepper flakes
|
|
| 1 | can |
red kidney beans
|
*
|
| 118 | ml |
cheddar cheese
shredded |
|
Directions
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.
