Bean Dip

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Home-cooked frijoles refritos taste much better than the canned kind as a side dish. They taste great in bean dip, too. But if you want to summon up childhood memories of the bean dip you ate from the can, start with canned refried beans. 

Makes about 2 1/2 cups 

1/4 c. chopped red bell pepper 
1/4 c. chopped onion 
1 tsp. red wine vinegar 
1 tsp. garlic powder 
1 tsp. Tabasco sauce 
1/2 tsp. chili powder 
2 c. (or one 16-oz. can) cold refried beans Fritos corn chips for dipping 

Put the red bell pepper, onion, vinegar, garlic powder, Tabasco sauce, and chili powder in a food processor and pulse a few times until the peppers and onions are minced. Add the beans and purée until well combined. Serve with Fritos.

See the full article in the July 2004 issue.

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