Chilied Red Bean Dip

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.