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Mexican Bean Dip / Mexican Caviar Recipe

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This recipe for Mexican Bean Dip / Mexican Caviar, by , is from Helen and Sisters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Schmidt/ Carol Schmidt
Added: Wednesday, March 11, 2009


1 16oz. each
can pinto beans (drained)
blackeyed peas
Great Northern or black beans washed

1/2 cup each:
chopped green pepper
sliced drained black olives
bottled Italian salad dressing
picante sauce

1 tomatoes chopped
1/2 tsp. garlic powder
1 cup grated cheddar cheese
tomatoes chopped

Combine and serve with blue or regular chips. Makes 2 quarts and is better the next day or so.




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