THE CHEF FROM HELL

I always keep the ingredients for this dish on hand in the cupboard for those times when folks drop in unexpectedly:  "Hi!  We were in the neighborhood and figured we'd see what you're up to!"  Heh, heh, heh...so nice to see you!  Now what can I make as a snack for these folks?  Jalapeno Bean Dip, that's what!

"Say, what if I want to monkey around with the ingredients?"  This bean dip is very amenable to experimentation also.  Why you can toss just about anything into this melange and still have a tasty treat.  "How about turnips?"  Well... you can leave the turnips out, eh?  However, I do suggest fresh cilantro, roasted garlic, niblet corn, honey, shredded carrots--- experiment and ye shall see how much fun that can be!

  If you want to make this delicious sludge look festive then be sure you garnish it with sliced black olives and red onions along with some chopped tomatoes and strips of roasted red pepper.  Your friends and family will be duly impressed by your efforts.  "Wow!  You must have been up all night making this stuff!  Any more chips around here?"

Ingredients:

1/2 cup canned sliced jalapeno peppers with their juice

1 cup canned Refried Beans

1 tsp Malt Vinegar

1 tsp Dark Chili Powder

1/4 tsp Ground Cumin

Preparation:

Place all of the ingredients in a food processor

Pulse this mixture several times to break it down a bit

Then process the bean dip until it is completely blended & smooth

Place dip in a bowl & garnish it if you're so inclined

Serve at room temperature with fresh chips on the side