Chili Bean Dip
|Cooked kidney beans||2 Cup (32 tbs), drained, juice reserved|
|Tomato juice||4 Teaspoon|
|Cider vinegar||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Garlic||3 Clove (15 gm)|
|Chili powder||2 Teaspoon (Adjust Quantity As Per Taste)|
|Cayenne pepper/Liquid red pepper sauce||1 Dash|
|Cubed cheddar cheese||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
|Chives||1 Tablespoon (For Garnish)|
Place first seven ingredients into blender; cover and blend on high until smooth.
Add bean cooking juice if mixture is too thick.
Add cheese; blend until smooth.
Taste and add seasonings.
Pour into the top of a double boiler or a very heavy saucepan and heat until hot.
serve with chips.