Hot Chili Bean Dip
I am constantly being asked to bring dishes to parties I attend and I am more than happy to be of service. With that comes the constant challenge to make new and exciting dishes for my friends and family. I took what could be a classic bean dip and spiced it up and served it with pita chips. It was a huge hit!
Hot Chili Bean Dip
6 cloves Garlic
3 red Onion, finely chopped
1-4 oz. can diced Green Chilies
6 T. Olive Oil
4 t. Chili Powder
2 t. ground Cumin
3-14 oz. cans Red Kidney Beans
2 cups grated Colby/Cheddar Cheese mix
2 Red Bonnet Peppers finely diced
1 pound Hot Italian Sausage
Salt and Pepper to taste
Pita Chips for serving
Heat olive oil in a skillet over medium high heat. Sautee until tender the garlic, onions, green chilies, and red pepper, about 3 minutes, do not brown. Remove from pan and let rest. In same pan cook Italian sausage with chili powder and cumin until browned. While sausage is cooking drain the red kidney beans, reserving the juice. Place all kidney beans except one cup in a food processor and puree. Set aside. Place sauteed onion and pepper mixer in the food processor and puree. Once sausage is browned, add pureed beans, reserved whole kidney beans (this adds a great complexity to the consistency of the dip), and onion and pepper mixture to the pan. Add in the two cups of diced cheese. Combine and heat through. Season with salt and pepper as needed. If the mixture is too thick use the reserved kidney bean juice to thin as needed.
To serve this dip I place it in a small crock pot on low setting and top with additional grated cheese, diced green onions, and strips of red pepper. I use monterey jack cheese and top with the onion and pepper and it makes the dish pop. Serving in the mini crock pot keeps the dip warm during the entire party. I never have any of this left when I take it to a gathering.
Hot Chili Bean Dip
6 cloves Garlic
3 red Onion, finely chopped
1-4 oz. can diced Green Chilies
6 T. Olive Oil
4 t. Chili Powder
2 t. ground Cumin
3-14 oz. cans Red Kidney Beans
2 cups grated Colby/Cheddar Cheese mix
2 Red Bonnet Peppers finely diced
1 pound Hot Italian Sausage
Salt and Pepper to taste
Pita Chips for serving
Heat olive oil in a skillet over medium high heat. Sautee until tender the garlic, onions, green chilies, and red pepper, about 3 minutes, do not brown. Remove from pan and let rest. In same pan cook Italian sausage with chili powder and cumin until browned. While sausage is cooking drain the red kidney beans, reserving the juice. Place all kidney beans except one cup in a food processor and puree. Set aside. Place sauteed onion and pepper mixer in the food processor and puree. Once sausage is browned, add pureed beans, reserved whole kidney beans (this adds a great complexity to the consistency of the dip), and onion and pepper mixture to the pan. Add in the two cups of diced cheese. Combine and heat through. Season with salt and pepper as needed. If the mixture is too thick use the reserved kidney bean juice to thin as needed.
To serve this dip I place it in a small crock pot on low setting and top with additional grated cheese, diced green onions, and strips of red pepper. I use monterey jack cheese and top with the onion and pepper and it makes the dish pop. Serving in the mini crock pot keeps the dip warm during the entire party. I never have any of this left when I take it to a gathering.
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