| 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
A Message from our Provider:
“God grades on the cross, not the curve.”