Posted by: Imp 05-27-99 3:44 PM
Bean Dip
1 can (16 oz.) pinto beans, undrained
1/2 cup shredded cheddar cheese
2 teaspoons 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
Puree beans in a food processor, pour into a heavy saucepan.
Add next seven ingredients; cook over low heat until cheese is melted, stirring occasionally. Transfer to a serving dish; top with bacon.
Serve hot with chips.
Yield: 1 and 1/2 cups
Source: Best of Country Cooking 1999 submitted by Kelly Hardgrave