SPICY POTATO WEDGES WITH BBQ BEAN AND CHEESE DIP
1/2 package (32 oz.) ORE-IDA® COUNTRY STYLE SEASONED POTATO WEDGES OR ZESTIES
1 16 oz. baked beans, drained
1 C sharp cheddar cheese, shredded
1/4 C JACK DANIEL'S® TENNESSEE HICKORY MESQUITE GRILLING SAUCE
1/4 to 1/2 tsp. hot pepper sauce, as desired
Prepare potatoes according to package directions. Meanwhile, purée drained beans in a food processor or blender. Stir in cheese, barbecue sauce and hot pepper sauce. Heat in small saucepan over medium heat or in a microwave-safe bowl on high for three (3) minutes or until hot. Serve warm with potatoes.
Makes: 1 3/4 cups