4 slices bacon, cut in pieces
1 (31 oz.) can pork & beans in tomato sauce
1/2 c. sharp cheddar cheese, grated
2 tsp. vinegar
2 tsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. garlic salt
1 tsp. chili powder
Dash of cayenne pepper
1 sm. can diced green chilies

Cook bacon until crisp and save drippings. Blend beans in blender with green chilies. Add mixture to bacon drippings and add remaining ingredients. Cover and cook until hot. Break up bacon pieces into small bits and put on top of hot bean dip just before serving. (Crock pot works, too.)