Bean Dip

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:39 AM PST

Story Updated: Mar 31, 2008 at 11:39 AM PST

Ingredients

Bean Dip - 12/27/2004

1 30 oz. can refried beans 3-4 tsp. pureed canned Chipotle peppers
1/3 cup Mexican beer Splash of tequila
2 cups Montrerey Jack cheese 3 sliced scallions

Directions

Warm beans over medium heat. Add pureed Chipotle peppers. Add beer and tequila. Stir well. Add 1 1/2 cups of cheese. Optional: Add 2 Tbl. of spicy salsa or hot sauce for an extra kick. Once hot, remove from the stove. Top with the remaining cheese and sliced scallions. Serve with tortilla chips. Serves 6-8.

Recipe from Park Kerr, "The El Paso Chile Company's Margarita Cookbook"

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