This is a tasty treat sure to satisfy the masses
1 Fresh Head of Garlic
3 Cans of Pink Beans
Mexican AfterShock Hot Sauce
Salt, Pepper & Olive Oil
Peal garlic. Make a pocket out of tin foil, place garlic inside, drizzle with oil, salt & pepper. Place in toaster oven on 350 degrees for about 40 minutes, or until soft to touch. Drain beans. Empty cans of beans into food processor. Add garlic, and 10 - 20 shakes of Mexican AfterShock Hot Sauce - what ever suits your taste. Blend. For a coarser dip, do not add additional oil. For a creamier dip, add more oil.
This dip can be served cold or hot.
Hot Dip: Preheat oven to 350. Add blended bean mixture to oven safe caserole dish. Bake for 20-25 minutes. At last five minutes, add shredded cheese if desired.
Serve with chips, bread or as a side dish.