Bean and Cheese Casserole Dip

• 48 ounces pinto beans, rinsed and drained and drained again
• 8 ounces cream cheese
• 1 12 cups sharp cheddar cheese
• 8 ounces tomato sauce
• 1 -2 teaspoon hot pepper sauce or 1 -2 teaspoon jalapeno, minced
• 12 teaspoon ground cumin
• 1 teaspoon salt
• 14 teaspoon black pepper
• 4 ounces green chilies, rinsed and drained
• corn chips, for serving

1. Preheat the oven and prepare the casserole by lightly oiling.
2. In a food processor, combine 2/3 of the beans with the cream cheese and 1 1/4 cups of the cheddar.
3. Add the tomato sauce, hot pepper sauce, cumin, salt, and pepper.
4. Process to a smooth puree.
5. Turn the puree into a large bowl and stir in the remaining whole beans and the green chilies.
6. Transfer to the prepared casserole and sprinkle with the remaining 1/4 cup cheddar.
7. Bake for 30 to 40 minutes, or until hot and bubbly.
8. Serve hot from the casserole with corn chips.
9. To reheat: Cover the casserole.
10. If at room temperature, reheat at 350 for 30 to 35 minutes.
11. If cold, give it 10 to 15 minutes longer.

pinto beans, cream cheese, cheddar cheese, tomato sauce, hot pepper, ground cumin, salt, black pepper, green chilies, corn chips

Taken from www.food.com/recipe/bean-and-cheese-casserole-dip-460832 (may not work)