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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Bursting with heartiness is this easy-to-fix dip, ideal for all sorts of occasions. I like to make it during fall when friends come over to watch football games, reports Kelly Hardgrave, who hails from Hartman, Arkansas. Ingredients:
1 can (15 ounces) pinto beans, undrained |
1/2 cup shredded cheddar cheese |
2 teaspoons cider vinegar |
2 teaspoons worcestershire sauce |
1 teaspoon chili powder |
1/2 to 1 teaspoon garlic salt |
1/8 to 1/4 teaspoon liquid smoke, optional |
dash cayenne pepper |
2 bacon strips, cooked and crumbled |
tortilla chips |
Directions:
1. Puree beans in a food processor; pour into a heavy saucepan. Add the next seven ingredients; cook over low heat until the cheese is melted, stirring occasionally. Transfer to a serving dish; top with bacon. Serve hot with chips. Yield: 1-1/2 cups.
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