Cheesy Bean Dip

May 4, 2012

CHEESE BEAN DIP

2 cups Cooked or canned pinto beans
1 cup Shredded Cheddar, Jack or Pepper cheese
1/4 tsp. Garlic powder
1 Tbsp. Dried Ground Jalapeno
1 to 2 tsp. Chili powder
Dash Cayenne pepper
2 tsp. Worcestershire sauce
1 or 2 tsp. Cider Vinegar
1/4 cup Crumbled cooked bacon

Drain beans if needed. Mash beans and cheese together. Add garlic powder, Arizona Jalepeno, chili powder, cayenne pepper, Worcestershire sauce and vinegar. Mix well. Heat until cheese melts. Stir in crumbled bacon.

Serve with chips.

MAKES ABOUT 2 CUPS.