This recipe for Hot Mexican Bean Dip, by KRISTY COX, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 28-ounce can of pork and beans in tomato sauce (sieved) ½ cup shredded sharp American cheese 1-teaspoon garlic salt 1-teaspoon chili powder 1-teaspoon salt Dash cayenne pepper 2 teaspoons vinegar 2 teaspoons Worcestershire sauce ½ teaspoon liquid smoke
Combine all ingredients Heat thoroughly Top with 4 slices of crumbled bacon Serve with corn chips or potato chips Makes 3 cups
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