Kidney Bean Dip
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If you like things hot, add more cayenne pepper to this dip. It has a pleasant flavour and an attractive browned top.
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BOTTOM LAYER
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Cans of kidney beans (14 oz., 398 mL, each), drained
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2
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2
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Sliced green onion
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1/2 cup
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125 mL
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Salsa
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6 tbsp.
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100 mL
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Parsley flakes
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2 tsp.
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10 mL
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White vinegar
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1 tsp.
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5 mL
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Chili powder
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1 tsp.
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5 mL
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Onion powder
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1/2 tsp.
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2 mL
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Salt
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1/2 tsp.
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2 mL
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Cayenne pepper
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1/4 tsp.
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1 mL
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Garlic powder
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1/4 tsp.
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1 mL
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TOP LAYER
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Grated medium Cheddar cheese
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1 cup
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250 mL
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Grated Monterey Jack cheese
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1 cup
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250 mL
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Chili powder
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1 tsp.
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5 mL
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Bottom Layer: Mash kidney beans with fork in medium bowl.
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Add next 9 ingredients. Mix well. Spread in ungreased 9 inch (22 cm) pie plate or shallow casserole.
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Top Layer: Layer all 3 ingredients, in order given, over salsa mixture. Bake, uncovered, in 350°F (175°C) oven for 30 minutes. Makes about 4 cups (1 L).
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2 tbsp. (30 mL):
48 Calories; 2.4 g Total Fat (0.7 g Mono, 0.1 g Poly, 1.5 g Sat); 7 mg Cholesterol; 4 g Carbohydrate; 1 g Fibre; 3 g Protein; 158 mg Sodium
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Reprinted from Most Loved Appetizers © Company's Coming Publishing Limited
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