Chilied red bean dip

2 tb Corn oil
1 Garlic clove, crushed
1 Onion, finely chopped
1 Fresh green chili, seeded,
-finely chopped
1 ts Hot chili powder
1 cn Red kidney beans (15 oz)
1/2 c Shredded Cheddar cheese
Salt to taste
Thin slivers fresh red and
-green chilies
Fresh parsley sprig (opt)
Tortilla chips

Heat oil in a skillet. Add garlic, onion, green chili and chili
powder and cook gently 4 minutes.

Drain kidney beans, reserving juice. Reserve 3 tablespoons beans;
process remainder in a blender or food processor to a puree. Add to
onion mixture and stir in 2 tablespoons of reserved bean liquid; mix
well.

Stir in reserved beans and cheese. Cook gently about 2 minutes,
stirring until cheese melts. Add salt and mix well. If mixture
becomes too thick, add a little more reserved bean liquid. Spoon into
a serving dish and garnish with chilies and parsley sprig, if
desired. Serve warm with tortilla chips.