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Mexican Dip

Microwaverina's picture
Ingredients
  Red kidney beans 1 Can (10 oz)
  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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Microwaving

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