Wendy's Bean Dip Recipe
April 4th 2013
4 C cooked beans (pinto, red, pink or kidney)
1/2 C minced onion (about 2 small onions)
4 oz (100g) green chilies (optional)
1 to 4 Tbsp, cider vinegar (use larger amount if chilies are not used)
1/2 tsp salt
1/4 tsp pepper
dash of tabasco sauce (optional)
1 tsp ground cumin
1 tsp ground oregano
2 tsp garlic or 1 tsp garlic powder
1 tsp chili powder (optional)
2C grated cheese (cheddar, colby or montery jack are all good)
Drain freshly cooked, hot beans and toss into food processor with remaining ingredients. Process until cheese is melted and mixture is smooth. Taste adding additional vinegar and or seasonings to taste. Serve hot, with crackers.
Serve with our yummy rice or buckwheat crackers, absolutely fabulous for a picnic, to take to a party, eat while watching a movie or simply as i like to after a long hard day at work with a book and a bag or two of crackers, glass of wine while lying out back in the peace of my yard in the shade. ahhh who needs an excuse, i don't i love it anytime, anywere.
I hope you enjoy this recipe.