Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 cup chopped yellow onion
- 2 – 3 cloves garlic, peeled & chopped
- 1 12-oz. package Mexican Dipping Cheese, cubed
- 1/4 cup milk
- 2 – 4 Tablespoons (or more) chopped hot peppers (use more or less to taste … I used cowhorn peppers, but you can use jalapenos or any hot pepper you choose. If hot peppers are too hot, add roasted or fresh bell peppers, finely chopped, to taste, in place of some of the hot peppers)
- 1 1/2 cups cooked cannellini beans (or 1 15-oz. can, drained)
Instructions
- Heat the olive oil in a nonstick pan over medium heat. Add the onion and garlic and saute for a few minutes until the onion is soft & translucent. Lower the heat to medium low and add the cubed cheese and milk. Stir, then add the hot peppers. Cook, stirring frequently, until the cheese is melted.
- While the cheese is melting, pour about half the beans into a small bowl and mash with a fork. Add the mashed and whole beans to the cheese mixture and stir. Continue cooking until the cheese is completely melted and all is nice and warm. Adjust the amount of hot peppers to your liking and serve immediately with tortilla chips.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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