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Bean Dip (based on La Leche League International Cookbook)

This Bean Dip (based on La Leche League International Cookbook) recipe uses Beans Cooked, Onion Minced, Green Chili Peppers Canned Diced, Vinegar Cider Preferred, and Salt. Keep it handy for the next time you cook it.

Ingredients

• 4 cup
• 1/2 cup
• 4 oz
• 2 tbsp
• 1/2 tsp
• 1 dash
• 1 tsp
• 1 tsp
• 1 tsp
• 2 cup

Method (preview)

1. 1

   Drain freshly cooked hot beans and toss into food processor with remaining ingredients.

2. 2

   Process until cheese is melted and mixture is smooth.

3. 3

   Taste, adding additional vinegar and or seasoning to taste.

4. 4

   Serve hot with chips or tortillas.

5. 5

   The heavy ceramic hold heat and keeps the dip warm longer.

6. 6

   Tobasco and chili powder are optional (for not-chili-heads)