Refried Red Beans and Chiles Dip

Ingredients

• 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

Instructions

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.