"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Bean Dip (Microwave), by Michelle Bearnson, is from The Pace Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package (2 lb.) Velvetta cheese (I use Light) 1 can 13 oz. chili with beans ( I like Nalley's HOT) 1 can (7 oz.) Ortega diced green chiles
Cut Velveeta cheese into cubes and place in 2 quart glass casserole dish. Microwave @ 70% power until cheese is melted. Stir in the chili beans and the green chiles. Return to microwave and cook again @ 70% power until throughly heated. Serve with favorite tortilla chips. * Can be assembled in a crock pot and heated and served from the crock pot, just adjust time for completely melting cheese and heating beans.
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