Refried And Cheese Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 100 | Servings | ||
INGREDIENTS
| 1 | T | GARLIC DRY |
| 4 | oz | ONIONS DRY |
| 8 | oz | PEPPER PICKLE JALAP |
| 1 1/2 | lb | CHEESE CHEDDER |
| 1 1/2 | lb | MARGARINE PRINT FZ |
| 4 | lb | BEANS REFRIED 15 TO 18 OZ |
INSTRUCTIONS
COMBINE INGREDIENTS IN ORDER LISTED; BLEND WELL. PLACE OVER LOW HEAT, STIRRING OFTEN, UNTIL CHEESE MELTS AND MIXTURE IS WARM. SERVE WARM WITH CORN CHIPS. *ALL NOTES ARE PER 100 PORTIONS NOTE: 1. IN STEP 1, 1/5 RECIPE OF REFRIED BEANS WITH CHEESE (RECIPE NO. Q07500) MAY BE USED FOR CANNED REFRIED BEANS. NOTE: 2. IN STEP 1, 3/4 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A01700. NOTE: 3. IN STEP 1, 1/2 OZ (2 2/3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 4. DIP MAY BE SERVED COLD. Recipe Number: B00700 SERVING SIZE: 100 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 81.5mg
Potassium: 63mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: 1g