Ron's Bean Dip

1 6-oz. can of Diced Green Chilies (or 2 3-oz. cans)
2 Tblsp. Apple Cider Vinegar
1 8-oz. Pkg. Cream Cheese
1 15-oz can of Stewed Tomatoes (Chopped)
1 15-oz. can of "Nalleys Jalapeño Hot Chili Con Carne with Beans" (Pureed)
8 - 10 Green Onions (chopped)
1 Tblsp. Black Pepper
3 tsp Cayenne Powder (or more, to taste)
2 tsp salt (to taste)


Put the first three ingredients into a large pan, on low heat. Using the back of a large spoon; work the cheese off the brick, constantly stirring it into the green chili mixture until it has a smooth lump-free consistency. Add the chopped stewed tomatoes, and the pureed Nalleys chili. Cut the roots off the green onions. Chop up the entire length of all of the onions. Stir them and the black pepper into the mixture. Add cayenne pepper and salt carefully till it’s the way you like it (sampling should be done with the chips you will serve the dip with, so the salt content of the chips will be taken into consideration). Remember; as the cayenne rehydrates, it will get a little hotter. Serve hot, with your favorite corn chips.

Recipe Donated By: Ron Harvey