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Prairie Fire Dip Recipe

Prairie Fire Dip Recipe

Postby HighHeelKitchen » Tue Jun 28, 2011 10:52 pm

Prairie Fire Dip:

1/4 cup unsalted butter
1/2 medium onion, chopped fine
2 garlic cloves, minced
2 cups cooked pinto beans
1/4 cup bean cooking liquid, chicken broth or water
1 cup chilli
8 ounces mild Cheddar, Monterey Jack or Mexican asadero cheese, grated (about 2 cups)
2 to 3 pickled jalapenos, chopped fine, plus pickling liquid to taste
Salt, optional
Thinly sliced scallion greens
1/4 cup chunky tomato salsa or pitted and sliced green or black olives, optional
Tortilla or other corn chips

Melt butter in a heavy skillet over medium heat. Add onion and garlic and saute briefly until the onion is soft and translucent, about 5 minutes. Pour in the beans and liquid and mash beans with a potato masher or large fork. Stir in chilli. When beans and chilli are hot, mix in cheese. When cheese has melted, remove pan from heat. Add jalapenos and pickling liquid to taste. Add salt, if needed.

Pour mixture into a bowl, sprinkle with scallion greens and, if desired, garnish with salsa or olives mounded in the centre of the dip. Serve immediately with tortilla or other corn chips. If practical, keep dip warm on a warming tray or over another heat source.
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