"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mexican Dip (THE DIP) Recipe

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This recipe for Mexican Dip (THE DIP), by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deena Bishop Chapapas
Added: Wednesday, September 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 Oz. cream Cheese
1 Jar Old El Paso Black Bean Dip
Shredded Mexican Cheese
Tomato
Green Onion
Black Olives

Directions:
Directions:
Spread cream cheese in baking pan, cover with bean dip and cheese. Bake at 350 for 20 minutes or until cheese is melted. Top with chopped tomato, green onions,and black olives. Serve warm.

Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
5 minutes + 20 minutes

 

 

 

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