Bean Dip Mexicali Recipe
Ingredients
8 ounces drained canned pink beans (reserve 3 tablespoons liquid)
1 tablespoon chopped onion
1 medium garlic clove, mashed
1/2 teaspoon each chili powder and ground cumin
4 ounces sharp Cheddar cheese, shredded
2 teaspoons vegetable oil
4 pita breads (1 ounce each), each cut into quarters
Directions
In blender container or work bowl of food processor combine beans, reserved liquid, onion, garlic, chili powder, and cumin; process until smooth.
Transfer bean mixture to 1-quart saucepan; add cheese and cook over low heat, stirring constantly, until cheese is melted.
Stir in oil and serve with pita breads.
Transfer bean mixture to 1-quart saucepan; add cheese and cook over low heat, stirring constantly, until cheese is melted.
Stir in oil and serve with pita breads.
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