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Kidney Bean Dip




Source of Recipe


Reprinted from Most Loved Appetizers © Company's Coming Publishing Limited


List of Ingredients




BOTTOM LAYER
Cans of kidney beans (14 oz., 398 mL, each), drained 2 2

Sliced green onion 1/2 cup 125 mL
Salsa 6 tbsp. 100 mL
Parsley flakes 2 tsp. 10 mL
White vinegar 1 tsp. 5 mL
Chili powder 1 tsp. 5 mL
Onion powder 1/2 tsp. 2 mL
Salt 1/2 tsp. 2 mL
Cayenne pepper 1/4 tsp. 1 mL
Garlic powder 1/4 tsp. 1 mL

TOP LAYER
Grated medium Cheddar cheese 1 cup 250 mL
Grated Monterey Jack cheese 1 cup 250 mL
Chili powder 1 tsp.


Recipe



Bottom Layer: Mash kidney beans with fork in medium bowl.


Add next 9 ingredients. Mix well. Spread in ungreased 9 inch (22 cm) pie plate or shallow casserole.


Top Layer: Layer all 3 ingredients, in order given, over salsa mixture. Bake, uncovered, in 350°F (175°C) oven for 30 minutes. Makes about 4 cups (1 L).