drain freshly cooked hot beans and toss into food processor with remaining ingredients. Process until cheese is melted and mixture is smooth. Taste, adding additional vinegar and or seasoning to taste. Serve hot with chips or tortillas.

Serves well in a cock pot or bean pot heated in an oven at 350 degrees for 30 minutes. The heavy ceramic hold heat and keeps the dip warm longer.

Can also be used as a sandwich filling or burrito filling.

Original recipe by Roberta Bishop Johnson, Champaign, Illinois. Variations by Vaughan "Whole Foods for the Whole Family", La Leche League International Cookbook Isbn 0-912500-09-3

Green Chilis are optional. Use Jalapanos if there are chili heads to be fed. Cheese can be cheddar, colby, jack, etc. Fetta works well as does mixed cheeses. Vinegar amount can vary from 1 to 4 tablespoons depending on the amount of chili Tobasco and chili powder are optional (for not-chili-heads) I like a chipolte chili or two in this for heat and flavor Author noted that family thought there was something wrong with the flavor of the dip, but could not identify it until the dip was gone - and what was wrong was the dip was gone.