"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Bean Dip Recipe

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This recipe for Bean Dip, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Perales
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. lean ground round
2 Onions, chopped
2 Cans Ranch Style Pinto Beans
1 Can Cream of Chicken Soup
2 (4oz) Cans Chopped Green Chiles
2 lbs. Velveeta Cheese cubed
Jar of your favorite Salsa

Directions:
Directions:
Brown ground round and onion in large, heavy saucepan. Drain. Add beans, green chile, soup (undiluted), cubed cheese and salsa. Simmer, stirring often until the cheese melts and the dip is hot. Serve warm with Tortilla chips. This recipe works great in a slow cooker.

 

 

 

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