Santa Fe Hot Bean Dip
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon good chile powder
- 1 teaspoon cumin
- 2 1-pound cans pinto beans, drained
- 1 large roasted onion*, chopped
- 3 cloves roasted garlic*, chopped
- 1/2 teaspoon Tabasco sauce
- Salt, to taste
- 1 1/2 cup Jack cheese
- Chopped cilantro, for garnish
Directions
Heat the olive oil in a heavy saucepan.
Add the chile powder and cumin.
Stir the spices in the hot oil for 2-3 minutes 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 5 minutes, stirring occasionally, over low heat.
Stir in the Tabasco and 1/2 cup of the 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 through and the cheese is melted.
Serve hot with fat-free chips for dipping.
Serves 10 to 12.
*Roasted Onion:
Rub a large, unpeeled yellow onion with oil. Wrap in heavy-duty foil, crimping top to close tightly. Place in a preheated 400°F oven for 1 hour to 1 1/2 hours, depending on size of onion. The onion will be soft when done. Cool and peel.
*Roasted Garlic:
Cut the top off a large, firm head of garlic. The tops of the cloves should be exposed. Place on a square of heavy-duty foil. Drizzle some olive oil over the garlic head and sprinkle with a bit of salt. Tightly close the foil, crimping the top. Place in a preheated 400°F oven for about 30 minutes or until soft. Cool. Gentle pressure on bottom of a roasted clove of garlic should easily push it out of its skin.