Mexican Bean Dip
Yield
4 1/2 cupPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
small pieces |
|
| 31 | ounces |
beans with pork, canned
in tomato sauce |
|
| ½ | cup |
cheddar cheese, very old, sharp
shredded |
|
| 1 | teaspoon |
garlic salt
|
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
vinegar
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 1 | x |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
small pieces |
|
| 895.9 | ml/g |
beans with pork, canned
in tomato sauce |
|
| 118 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 5 | ml |
garlic salt
|
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
vinegar
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 1 | x |
cayenne pepper
|
*
|
Directions
Place bacon pieces in a 1½ quart glass casserole.
Microwave 3 to 4 minutes or until crisp.
Remove bacon and set aside. Place beans in blender and blend until smooth; pour into bacon drippings.
Stir in remaining ingredients except bacon.
Cover with glass lid or plastic wrap.
Microwave for 7 to 8 minutes or until mixture is hot in center.
Sprinkle top with bacon pieces.
