Chili Bean Dip

 

                    This deliciously spicy and creamy bean dip is best served warm, either with triangles of lightly grilled pita bread or a large bowl of crunchy tortilla chips

Serves 4

• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 green chilies, seeded and finely chopped
• 30 ml vegetable oil
• 5 to 10 ml hot chili powder
• 400 gr kidney beans
• 75 gr mature (sharp) cheddar cheese, grated
• 1 red chili, seeded and cut into thin strips
• Salt and ground black pepper

1. Heat the vegetable oil in a heavy pan and add the garlic, onion, green chilies and chili powder ; cook gently for about 5 minutes, stirring regularly, until the onions are softened and transparent, but not browned.
2. Drain the kidney beans, reserving the liquid ; blend all but 30 ml of the beans to a purée in a food processor.
3. Add the puréed beans to the pan with 30 to 45 ml of the reserved liquid ; heat gently, stirring to mix well.
4. Stir in the whole beans and the cheddar cheese ; cook gently for about 2-3 minutes, stirring until the cheese melts, add salt and pepper to taste.
5. Spoon the dip into four individual serving bowls and scatter the chili strips over the top ; serve warm.

BON APPÉTIT