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Texas Bean Dip
From The Houston Junior League Cookbook
Ingredients:
½ pound butter
⅓ pound shredded cheese, grated
2 jalapeño peppers, chopped, plus a little juice
1 small onion, grated
1 clove garlic, crushed
1 can (15 oz.) Ranch Style beans (or beans in a chili-seasoned sauce)
Recipe directions:
Heat all ingredients, except beans, in a double boiler until cheese melts. Add beans, which have been pureed in blender. Serve in hot chafing dish with Tostados. Makes about 1 quart.
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