{"id":249,"date":"2009-07-01T16:41:30","date_gmt":"2009-07-01T20:41:30","guid":{"rendered":"http:\/\/caloriecontrol.wpengine.com\/?p=249"},"modified":"2020-03-05T15:25:47","modified_gmt":"2020-03-05T20:25:47","slug":"santa-fe-hot-bean-dip","status":"publish","type":"post","link":"https:\/\/caloriecontrol.org\/santa-fe-hot-bean-dip\/","title":{"rendered":"Santa Fe Hot Bean Dip"},"content":{"rendered":"
Serves 10 to 12<\/strong><\/p>\n 2 tablespoons extra virgin olive oil Heat the olive oil in a heavy saucepan. Add the chile powder and cumin. Stir the spices in the hot oil for 2-3 minutes over medium heat. (Do not burn.) Puree the beans in a food processor and add to the saucepan. Stir in the chopped roasted onion and garlic. Cook for 5 minutes, stirring occasionally, over low heat. Stir in the Tabasco and 1\/2 cup of the cheese. Season to taste with salt. Place in a small casserole dish and sprinkle the remaining cup of cheese over the top. At serving time, place in the microwave or a hot oven until hot through and the cheese is melted.<\/p>\n Serve hot with fat-free chips for dipping.<\/p>\n <\/p>\n *Roasted Onion<\/b>: *Roasted Garlic<\/b>: Serves 10 to 12 Ingredients 2 tablespoons extra virgin olive oil 1 tablespoon good chile powder 1 teaspoon cumin 2 1-pound cans pinto beans, drained 1 large roasted onion*, chopped 3 cloves roasted garlic*, chopped 1\/2 teaspoon Tabasco sauce Salt, to taste 1 1\/2 cup Jack cheese Chopped cilantro, for garnish Directions Heat the olive […]<\/p>\n","protected":false},"author":1,"featured_media":1032,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95,186,163,5],"tags":[],"class_list":["post-249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers-and-snacks","category-basketball","category-cinco-de-mayo","category-recipes"],"yoast_head":"\nIngredients<\/h2>\n
\n1 tablespoon good chile powder
\n1 teaspoon cumin
\n2 1-pound cans pinto beans, drained
\n1 large roasted onion*, chopped
\n3 cloves roasted garlic*, chopped
\n1\/2 teaspoon Tabasco sauce
\nSalt, to taste
\n1 1\/2 cup Jack cheese
\nChopped cilantro, for garnish<\/p>\n<\/div>\nDirections<\/h2>\n
\nRub a large, unpeeled yellow onion with oil. Wrap in heavy-duty foil, crimping top to close tightly. Place in a preheated 400\u00b0F oven for 1 hour to 1 1\/2 hours, depending on size of onion. The onion will be soft when done. Cool and peel.<\/p>\n
\nCut the top off a large, firm head of garlic. The tops of the cloves should be exposed. Place on a square of heavy-duty foil. Drizzle some olive oil over the garlic head and sprinkle with a bit of salt. Tightly close the foil, crimping the top. Place in a preheated 400\u00b0F oven for about 30 minutes or until soft. Cool. Gentle pressure on bottom of a roasted clove of garlic should easily push it out of its skin.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"