ROASTED GARLIC AND ONION BEAN SPREAD

ROASTED GARLIC AND ONION BEAN SPREAD
The length of this recipe makes it look diffi cult. It is actually simple,
especially if you roast the garlic and onion the day before you make the
dip. They infuse this delicious hot dip with subtle fl avors.
SERVES 10

2 cans (16 ounces each) pinto
beans, rinsed and drained
3 tablespoons olive oil
4 teaspoons chili powder
1 teaspoon ground cumin
1 large roasted yellow onion,
chopped (see Note, facing page)
4 large cloves roasted garlic,
chopped (see Note, facing page)
1 teaspoon Tabasco sauce
2 cups shredded Monterey Jack cheese, divided
Salt
Chopped fresh cilantro for garnish
Tortilla chips for serving

1. Preheat the oven to 400°F.
2. Puree the beans in a
food processor.
3. Heat the olive oil in a heavy
saucepan. Add the chili powder
and cumin and stir over
medium heat until aromatic.
Add the pureed beans to the
saucepan. Stir in the chopped
roasted onion and garlic and
cook, stirring, for 5 minutes.
4. Stir in the Tabasco and
1 cup of the cheese and season
with salt to taste. Pour into a
shallow 1½-quart casserole
and sprinkle the remaining
cup of cheese over the top.
(The spread can be covered
and refrigerated at this point
for up to 6 to 8 hours.)
5. Before serving, place the
casserole in the oven until
heated through and the cheese
is melted. Sprinkle with
chopped cilantro and serve
with tortilla chips.
.....
NOTES: To roast the onion, rub
a large yellow-skinned onion
with oil (do not peel the onion).
Wrap in heavy-duty aluminum
foil, crimping it at the top to
close tightly.
Place in a preheated
400°F oven for 1 to
1½ hours, or until the onion is
soft. Allow to cool in the foil
before peeling and chopping.
To roast the garlic, cut the
top off of a large, fi rm head of
garlic, exposing the tips of the
garlic cloves. Place on a square
of heavy-duty aluminum foil.
Drizzle with some olive oil and
sprinkle with a little salt. Wrap
the garlic in the foil, and tightly
crimp the top to close.
Place in a preheated 400°F oven for
30 to 40 minutes, or until soft.
Cool, then press gently on the
bottom to push the soft roasted
cloves from their skins.