| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Tex-Mex |
Appetizers, Dips, Hot, Tex-mex |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(28 oz) refried beans |
| 1 |
|
7-oz jar green chile salsa |
| 1/2 |
lb |
Monterey jack or cheddar cheese;, grated |
| 1 |
lg |
Red onion;, finely chopped |
|
|
Tortilla chips |
INSTRUCTIONS
Combine the refried beans, salsa and half the grated cheese and heat until
very hot. Place in a chafing dish and surround with bowls of the chopped
red onion, the remaining cheese, and the tortilla chips.
This can be assembled 1 or 2 days ahead and refrigerated. Heat and stir
over lowest heat, then transfer to chafing dish to serve.
Recipe by: Ruth Mellinkoff
Posted to MC-Recipe Digest by "Crane C. Walden" <cranew@foothill.net> on
Mar 8, 1998
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