Finely chop the garlic and onion. Seed and
finely chop the fresh green chilies. Heat the oil in a frying pan and
add the garlic, onion, green chilies and chili powder. Cook gently for 5
minutes, stirring regularly, until the onions are softened. Drain the
can of kidney beans, reserving the liquor. Blend all but 2 tbsp of the
beans to a puree in a food processor or blender. Add the pureed beans to
the pan with 2-3 tbsp of the reserved liquor. Heat gently, stirring to
mix well. Stir in the whole kidney beans and the grated Cheddar cheese.
Cook gently for about 2-3 minutes, stirring until all the cheese melts.
Add salt and plenty of freshly ground black pepper to taste. Cut the
fresh red chili into tiny strips. Spoon the dip into four individual
serving bowls and scatter the chili strips over the top of each one.
Serve warm.
Serves 2
This creamy and spicy dip made from kidney
beans is best served warm with triangles of golden brown grilled pitta
bread or a generous helping of crunchy tortilla chips.
