Charlene's Recipe

Santa Fe hot bean dip

Category: Dips, Sauces and Toppings

2 Tbsp extra virgin olive oil
1 Tbsp good chile powder
1 tsp cumin
two 1 lb cans pinto beans, drained
1 large roasted onion, chopped
3 cloves of roasted garlic, chopped
1/2 tsp Tabasco sauce
Salt to taste
1 1/2 cup Jack cheese
chopped cilantro for garnish

Heat the olive oil in a heavy saucepan. Add the chili powder and cumin. Stir in the spices in the hot oil for two to three mintues over medium heat. (Do not burn). Puree the beans in a food processor and add to the saucepan. Stir in the chopped roasted onion and garlic. Cook for five minutes, stirring occasionally, over low heat. Stir in the Tabasco sauce and 1/2 cup of cheese. Season to taste with salt. Place in a small casserole dish and sprinkle the remaining cup of cheese over the top. At serving time, place in the microwave or a hot oven until hot and through and the cheese is melted.