Zesty Bean Dip
|Garlic clove||1 Large|
|Olive oil||2 Tablespoon|
|Pinto beans||4 Cup (64 tbs)|
|Liquid||1⁄2 Cup (8 tbs)|
|Chili powder||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||1 Tablespoon|
|Sliced green onions||1 Tablespoon|
|Tortilla chips||2 Dozen|
In a large skillet over medium heat, cook bacon, onion and garlic, stirring frequently, until bacon is crisp and onion and garlic are tender.
Do not let garlic burn.
Remove bacon mixture from skillet with a slotted spoon, set aside.
Add olive oil to bacon drippings in skillet.
Add beans, mash beans to desired consistency.
Add 1/2 cup bean liquid, chili powder and cumin, mix well.
Add evaporated milk.
Cook, stirring, until mixture is thick.
Add reserved bacon mixture, mix well.
Cook until heated through.
Transfer mixture to a serving bowl.
Garnish with cheese and green onions.
Serve warm dip with tortilla chips.
Note: Dip can be made several days in advance and refrigerated.
Reheat in a preheated 350-degree oven 15 to 20 minutes, or until hot, or microwave on high (100 percent) power until bubbly.
Add garnishes just before serving.