A few months back I was over at Amy's for snacks and drinks, and she had made a batch of Giada's White Bean Dip with Pita Chips. It was really yummy, and I had picked up a few cans of white kidney beans in anticipation of making a batch myself. Well, last night I had a hankering for something beany and dippy, so I looked up the recipe. Turns out, I had NOTHING called for in the recipe, except the white beans and garlic. Not to be foiled, I came up with a variation on Giada's dip that turned out very well. If you like things spicy, this dip is for you. Megan's Spicy Mexican Dip 1 14 oz can white beans, drained and rinsed 1 fresh jalapeno, seeds and ribs removed 1-2 cloves garlic 1/4 C olive oil 1-2 chipotle chiles in adobo sauce, plus additional adobo to taste 1 t lime juice salt & pepper to taste 8-12 corn tortillas or pitas Additional olive oil Method: Set oven to 400F. 1. Place all ingredients in blender and whip into a frenzy. (Except the tortillas, ya weirdo!) 2. Taste and adjust seasonings if needed. 3. Brush tortillas or pitas with oil, then stack and cut into eighths. Spread out on baking sheet and bake 12-15 mins (8-10 mins for pitas) until crisp, turning once. 4. Enjoy! This would probably be even better with the addition of fresh cilantro, but I didn't have any on hand. I think you can tell a lot about a person by what ingredients they consider "staples". I always have at least 3 kinds of hot chiles on hand.