Refried Red Beans and Chiles Dip

Yield:

1-3/4 gal. or 224 servings, 2 Tbsp. dip and 6 crackers each

Ingredients

Ingredients	Weights	Measures
onions, chopped	1 lb. 2 oz.	1 qt. 1/2 cup
minced garlic	4 oz. 1/2 oz.	1 cup 2 Tbsp.
butter	12 oz. 1-1/2 oz.	1-1/2 cups 3 Tbsp.
canned kidney beans, drained, rinsed and mashed	8 lb. 1 lb.	1-1/2 gal. 3 cups
canned tomato sauce	4 lb. 8 oz.	2 qt. 1 cup
salt	- -	2 tsp. 1/4 tsp.
TAPATIO Hot Sauce	- -	2 tsp. 1/4 tsp.
black pepper	- -	1 tsp. 1/8 tsp.
poblano chiles, roasted, peeled, seeded and chopped	1 lb. + 8 oz. 2 oz.	8 each 1 each
TRISCUIT Crackers	- -	1344 each 168 each

Directions

SAUTE onions and garlic in butter in large saucepan on medium-high heat 4 to 6 min. or until tender. Add all remaining ingredients except crackers; mix well. Cook 10 to 12 min. or until slightly thickened, stirring occasionally.

SERVE warm as a dip with the crackers.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

Make Ahead

Dip can be prepared ahead of time; cool. Store, tightly covered, in refrigerator up to 2 days. Reheat just before serving.

K:55502v01:118182

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