"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

EZPZ Mexican Dip Recipe

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This recipe for EZPZ Mexican Dip, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Klempa
Added: Friday, January 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 jar of your favorite salsa
a handful of Cilantro
1 can black beans
1 cup shredded cheese
1 lime
1 margarita glass
1 bag of tortilla chips

Directions:
Directions:
Coarsely chop cilantro and set aside. Drain black beans and set aside. Pour jar of salsa, black beans, cilantro and cheese into a bowl and stir until combined. Spoon into the margarita glass. Slice the lime and add as garnish. Surround the margarita glass (on a platter) with the chips and dig in!

Number Of Servings:
Number Of Servings:
A Crowd
Preparation Time:
Preparation Time:
Seconds
Personal Notes:
Personal Notes:
This is one of my summertime favs!

 

 

 

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