Bean Dip (Based On La Leche League Internatio Recipe
1 no ingredients
4 c beans -- cooked
1/2 c onion -- minced
4 oz green chili peppers --
: canned diced
2 TB vinegar -- cider preferred
1/2 ts salt
1 ds tobasco sauce
1 ts cumin powder
1 ts oregano -- crushed, dried
1 ts garlic powder
1 ts chili powder
2 c grated cheese
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 seasoning to taste.
Serve hot with chips or tortillas.
Serves well in a cock pot or bean pot heated in an oven at 350
degrees for 30 minutes. The heavy ceramic hold heat and keeps the dip
Can also be used as a sandwich filling or burrito filling.
Original recipe by Roberta Bishop Johnson, Champaign, Illinois.
Variations by Vaughan "Whole Foods for the Whole Family", La Leche
League International Cookbook ISBN 0-912500-09-3
Recipe By : also called "Somethings Wrong With This)
to Appetizer Recipes
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