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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

dip--MEXICAN BUFFET BEAN DIP Recipe

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This recipe for dip--MEXICAN BUFFET BEAN DIP is from A TASTE OF HOME, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. shredded cheddar cheese
1 c. shredded Monterrey Jack cheese
1 (16 oz.) can refried beans
1/2 c. picante sauce (mild, medium or hot)
1 c. sour cream
3 oz. cream cheese, softened
2 tsp. chili powder (or less, to taste)
1/2 tsp. cumin (or less, to taste)
Directions:
Directions:
Mix shredded cheeses together and put aside. Combine beans, picante sauce, sour cream, cream cheese, chili powder and cumin. Mix thoroughly. Spray or grease a 9" x 9" baking dish. Layer half of bean mixture, half of cheese mixture, and repeat. Bake at 350º for 20 minutes or until heated through. Serve with tortilla chips.
Personal Notes:
Personal Notes:
Mom and Dad (Nevaleen and Frank Erwin) discovered this recipe and it quickly became a family favorite. "OOH it's so GOOD" For parties, I usually double the recipe and seldom have any left-over. It isn't a pretty dip, but it is very tasty.

 

 

 

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