| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizers, Dips | 10 | Servings | |
INGREDIENTS
| 1 | cn | Refried beans (16 oz.) |
| 1 | c | Sour cream |
| 1 | pk | Cream cheese (3 oz.); at room temperature |
| 1/2 | c | Picante sauce |
| 2 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
| 1 | c | Cheddar cheese; shredded |
| 1 | c | Monterey jack cheese; shredded |
| 1 | pk | Tortilla chips (7 1/2 oz.) |
INSTRUCTIONS
1. Combine beans, sour cream, cream cheese, picante sauce, chili powder and cumin. Mix thoroughly by hand, electric mixer or food processor. 2. In an 8 X 8" baking dish, spread half of the bean mixture in the bottom. Top with half of the cheeses. Repeat, ending with cheeses. 3. Bake in a preheated 350F degree oven for 20 minutes or until heated through. Serve with chips. Recipe by: Current Posted to MC-Recipe Digest V1 #716 by Creedenite@aol.com on Aug 3, 1997
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