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Mexican Dip Recipe

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This recipe for Mexican Dip, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Satterwhite (David's wife)
Added: Friday, April 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Can Refried Beans mixed with 1 Package Taco Seasoning Mix
1 Cup Sour Cream
Chopped Onions
1 Jar Salsa (Mild, Medium, or Hot)
1 Small Can Sliced ripe Olives
Shredded Mexican Cheeses
Chopped Tomatoes

Directions:
Directions:
Layer the above ingredients in a casserole dish.

Top with a few reserved sliced ripe olives. May top with banana peppers or Jalapeno peppers if desired.

Bake in 350 degree oven till cheese bubbles, about 30 minutes. (Reheats well in oven or microwave.)

Serve with Nacho Chips

 

 

 

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