Piquant Bean Dip

PIQUANT BEAN DIP
about 12 appetizer servings

 This dip is easy to prepare and a marvelous vegetarian addition to any Super Bowl party.

• 1 (16-ounce) can refried beans or vegetarian refried beans
• 1 (10 –ounce) can tomatoes with chilies (see note)
• ½ to 1 (12-ounce) jar roasted sweet red peppers, drained, and peppers cut into bite-size pieces or coarsely chopped or 1 to 2 sweet red peppers, roasted, cored, seeds removed, and coarsely chopped  (see note)
• Crisp tortilla chips ("scoops" variety) or other chips or crackers as desired for dipping

In a small heavy saucepan, combine refried beans, tomatoes with chilies, and roasted peppers.  Bring mixture to a simmer over moderate heat, blending well.  Continue to simmer for 15 minutes or until bubbly hot and well blended.   

To serve, transfer hot dip to a chafing dish or fondue pot and keep warm over hot water or low heat. Accompany with crisp "scoops" tortilla chips for dipping. 

Note: To roast pepper(s); arrange pepper(s) on a rack in a broiler pan; broil, about 4 inches from heat source, turning  as needed and charring all sides of pepper(s).  Place pepper(s) in a   brown paper bag or wrap in aluminum foil and allow to stand at room temperature for 20           minutes.  Remove from bag or foil and easily remove charred peel, core, and seeds. 

Variations: Add 1 garlic clove, peeled and minced, to bean mixture.

                  Add 1 teaspoon chili powder and/or ½ teaspoon ground cumin or to taste to bean  mixture.  

                    Add a few drops hot pepper sauce or to taste to bean mixture.

                    Add ½ cup chopped peeled onion to bean mixture.