Warm Cheddar and Bean Dip

Serving Size : 20
Categories : Dips/Salsas

2 cups cooked white pea beans
1/2 cup beer (1/2 to 3/4 cup)
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/4 cups grated Cheddar
2 tablespoons pickled jalapeï¿1/2o peppers
2 sliced green onions -- for garnish

Combine the beans, beer, garlic, cumin and salt in a food processor.
Process until smooth. Add 1 cup of the grated cheese along with the
jalapeï¿1/2o peppers and process just until combined. Place the mixture in
an attractive, heatproof dish. Sprinkle remaining 1/4 cup cheese over the
top. Bake in a preheated 375 F oven for 15 minutes. Sprinkle with green
onions and serve with pita wedges or baked tortilla chips.


Yield: "2 1/4 cups"
T(Bake): "0:15"


Per Serving (excluding unknown items): 57 Calories; 2g Fat (38.9% calories
from fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol;
110mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable;
1/2 Fat.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/