"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Mexican Dip ala Mamasita, by Susan Souto, is from Family and Food,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can refried beans (16 oz.), 1 tub softened cream cheese (12 oz.), 1 can chili no beans (10.5 oz.), 1 bag grated cheddar & jack cheese mix (1.5 c)
Preheat oven to 350º. Using a 2.5 qt. (approx 9x12) pyrex pan, spreading each of the following (in layers) in this order: refried beans, cream cheese, chili no beans, then shredded cheese on top. Heat through in oven at 350º for 20 min. Let sit for 5 min. before eating. Serve with Scoops or regular tortilla chips.