Mexican Dip Recipe
Ingredients
| Red kidney beans | 1 Can (10oz) | |
| Processed cheese | 1 Cup (16 tbs), grated | |
| Vegetable oil | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Onion | 2 Tablespoon, finley chopped | |
| Chili powder | 2 Teaspoon |
Directions
Drain beans, reserve 1/3 cup bean liquid.
Pour reserve liquid into blender jar.
Add beans and blender chop briefly to make a fairly smooth mixture.
Heat oil and onions in 1 1/2 quart casserole; cook* 1 1/2 minutes in Radarange oven.
Add beans to onions; cover, cook in oven 3 minutes.
Stir in cheese and seasonings.
Cook 2 minutes.
Pour reserve liquid into blender jar.
Add beans and blender chop briefly to make a fairly smooth mixture.
Heat oil and onions in 1 1/2 quart casserole; cook* 1 1/2 minutes in Radarange oven.
Add beans to onions; cover, cook in oven 3 minutes.
Stir in cheese and seasonings.
Cook 2 minutes.
Chef
