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Full Online Book HomeLearning KitchenMexican And Hispanic - Bean Dip
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Mexican And Hispanic - Bean Dip Post by :jubok Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2469

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Mexican And Hispanic - Bean Dip

1 can (16 oz.) pinto beans, undrained
1/2 cup shredded cheddar cheese
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 to 1 teaspoon garlic salt
1/8 to 1/4 teaspoon liquid smoke (optional)
Dash cayenne pepper
2 bacon strips, cooked and crumbled
Tortilla chips


Puree beans in a food processor, pour into a heavy saucepan. Add next seven ingredients; cook over low heat until cheese is melted, stirring occasionally. Transfer to a serving dish; top with bacon.

Serve hot with chips. Yield: 1 and 1/2 cups

Source: Best of Country Cooking 1999 submitted by Kelly Hardgrave
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