1/2 cup butter
1 each large onion, chopped
2 tablespoons bacon drippings
1 quart cooked pinto beans
8 ounces provolone cheese
5 each jalapeno chile peppers, chopped
2 each garlic cloves, chopped
dash of salt
Servings: 12
1. Melt butter in large pan; add onions and saute them until soft. Add bacon drippings. Add beans and mash, adding bean juice if needed. Cook over low heat mashing and stirring until desired consistency is reached. Add remaining ingredients. Stir over low heat until cheese is melted. Taste for seasonings, adding reserved jalapeno juice if needed. Serve in a chafing dish with tostados or corn chips. Can be frozen or stored in refrigerator.
2. Hint - this dip is much better if it is made the day before. If you do, warm over low heat before serving.
Servings: 12
1 each large onion, chopped
2 tablespoons bacon drippings
1 quart cooked pinto beans
8 ounces provolone cheese
5 each jalapeno chile peppers, chopped
2 each garlic cloves, chopped
dash of salt
Servings: 12
1. Melt butter in large pan; add onions and saute them until soft. Add bacon drippings. Add beans and mash, adding bean juice if needed. Cook over low heat mashing and stirring until desired consistency is reached. Add remaining ingredients. Stir over low heat until cheese is melted. Taste for seasonings, adding reserved jalapeno juice if needed. Serve in a chafing dish with tostados or corn chips. Can be frozen or stored in refrigerator.
2. Hint - this dip is much better if it is made the day before. If you do, warm over low heat before serving.
Servings: 12
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