Title: Prairie Fire
Categories: Appetizer
Yield: 12 Servings
| 1 | | Stick of butter |
| 1 | | Large onion, chopped |
| 2 | tb | Bacon drippings |
| 1 | qt | Cooked pinto beans |
| 8 | oz | Provolone cheese |
| 5 | | Jalapenos, chopped |
| 2 | | Clove garlic, chopped |
| 1 | ds | Salt |
Melt butter in large pan; add onions and saute them until soft. Add bacon
drippings. Add beans and mash, adding bean juice if needed. Cook over low
heat mashing and stirring until desired consistency is reached. Add
remaining ingredients. Stir over low heat until cheese is melted. Taste for
seasonings, adding reserved jalapeno juice if needed. Serve in a chafing
dish with tostados or corn chips. Can be frozen or stored in refrigerator.
Hint - this dip is much better if it is made the day before. If you do,
warm over low heat before serving.