| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 15 | Servings | ||
INGREDIENTS
| 1 | Refried beans, 15-ounce | |
| 4 | oz | Cream cheese, softened |
| 12 | oz | Sour cream |
| 1 | Green onions, finely chopped | |
| 1/2 | Ortega salsa, 12-ounce | |
| 1 | Taco seasoning, 1 | |
| 1/4-ounce | ||
| 1/2 | Diced green chili peppers | |
| 4-ounce | ||
| 1 | ds | Oregano |
| Salt and pepper to taste | ||
| 1 | c | Grated Monterey jack |
| Longhorn or cheddar cheese |
INSTRUCTIONS
5/7 Combine all ingredients except grated cheese in ovenproof dish. Sprinkle top with grated cheese. Bake 1 hour at 300°F. Serves 15. Source: Cook 'Em Horns Happily scanned and MC formatted, using Buster, by Pamela Creeden NOTES : Best bean dip ever tasted Recipe by: The Best of the Best From Texas, p.20 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 26.8mg
Sodium: 215.4mg
Potassium: 147.7mg
Carbohydrates: 5.5g
Fiber: 1.5g
Sugar: 1.1g
Protein: 4.4g