Mexican Chili Bean Dip
Ingredients
2 cloves garlic | ||
1 onion | ||
2 jalapenos | ||
2 tbs canola oil | ||
2 tsp hot chili powder | ||
1 14 oz can on kidney beans | ||
3/5 cup jack cheese, grated | ||
1 red chili | ||
kosher salt and fresh cracked black pepper to taste | ||
3 tbs fresh cilantro, chopped | ||
juice of 1 lime |
- Finely chop the garlic and onions.
- Remove the seeds from the jalapenos and mince.
- Heat the canola oil in a saute pan and add the garlic, onion, chilies and chili powder. Cook for 5-6 minutes.
- Drain the kidney beans, reserving the can juice. Add all but 2 tbs of the beans to a food processor and process until smooth.
- Add the pureed beans to the pan along with the lime juice.
- Cook over low heat stirring occasionally.
- Stir in the reserved whole beans and the grated jack cheese. Cook for another 2-3 minutes or until the cheese has melted.
- Season with salt and pepper.
- Slit the red chilies and remove and discard the seeds, then cut into strips.
- Add the dip to a serving bowl and sprinkle the chili strips and cilantro as a garnish.
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