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  Bean Dip With Chilies Ingredients: 3 or 4 jalapeno chilies 2 tsp. Olive oil or corn 11/2 cups, drained and rinsed canned red kidney beans 2 garlic cloves, minced 5 tbsp. Tomato juice 1 ripe mango, peeled and sliced ¼ tsp. Cayenne powder ¼ tsp. Hot chili powder 1 tbsp. Freshly chopped oregano Extra freshly chopped oregano for garnishing. |
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Method: 1.Preheat the broiler to high. 2.Place the chilies in a broiler pan and drizzle with oil. Broil approximately 4-5 minutes, or until the skins, have blacked or blistered. 3.Put the chilies into a plastic bag and leave to sweat for around 10 minutes, then discard the skins and seeds if you choose to have a milder dip. Put into a food processor with the remaining ingredients and blend to form a thick consistency. 4.Pour into a serving dish, cover and chill for around 30 minutes, this allows the flavor to develop. 5. Serve, sprinkled with chopped oregano. Sure to be a favorite and hit at your home! Goes great with vegetables or chips. ENJOY!!!! |
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