Refried Red Beans and Chiles Dip

• 1 qt. onions, chopped
• 1 cup minced garlic
• 1-1/2 cups butter
• 1-1/2 gal. canned kidney beans, drained, rinsed and mashed
• 2 qt. canned tomato sauce
• 2 tsp. salt
• 2 tsp. TAPATIO Hot Sauce
• 1 tsp. black pepper
• 8 each poblano chiles, roasted, peeled, seeded and chopped
• 1344 each woven wheat crackers

1. Saute onions and garlic in butter in large saucepan on medium-high heat 4 to 6 min.
2. or until tender.
3. Add all remaining ingredients except crackers; mix well.
4. Cook 10 to 12 min.
5. or until slightly thickened, stirring occasionally.
6. Serve warm as a dip with the crackers.

onions, garlic, butter, kidney beans, tomato sauce, salt, black pepper, poblano chiles, woven wheat crackers

Taken from www.kraftrecipes.com/recipes/refried-red-beans-chiles-dip-118182.aspx (may not work)