Prairie Fire Dip
4 16-ounce cans red kidney beans
1/2 cup butter or margarine
8 ounces Provolone cheese, shredded (2 cups)
1/4 to 1/3 cup finely chopped hot peppers
2 TBS minced onion
2 cloves garlic, minced
Corn chips or tortilla chips
Drain beans, reserving 2/3 cup liquid; mash. In saucepan combine beans, reserved liquid, butter, cheese, peppers, onion, garlic, and 1/2 teaspoon salt. Heat and stir till hot. Transfer to chafing dish; place over hot water (bain-marie). Serve with chips.
Yield: Makes 6 cups.