Tootin Along the Cowboy Trail 2.0

7 Jul

More for cowboy happy hour. We have a go-to bean dip, but this smooth western version is a nice change.

BBQ BEAN DIP
ATCO Blue Flame Kitchen

1 can (19 oz/540 mL) white kidney beans, rinsed and drained
1/4 cup (50 mL) barbecue sauce
1/4 cup (50 mL) tomato sauce
1/4 cup (50 mL) chopped onion
1/4 cup (50 mL) crumbled cooked bacon
1/4 tsp (1 mL) garlic powder
2/3 cup (150 mL) shredded cheddar cheese
chopped tomato
sliced green onion

Blend first 6 ingredients (beans through garlic powder) in a food processor until smooth. Spoon mixture into a greased 9 inch pie pan. Sprinkle with cheese. Bake over low heat on barbecue for 20 to 25 minutes or until heated through and cheese is melted. Garnish with tomato and green onion. Serve warm with tortilla chips.

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