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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Bean Dip Recipe

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This recipe for Bean Dip is from Evangelical Christian Academy Family Favorites, 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:  
16 oz. beans, cooked (in Spain, 1 jar alubias rojas mashed)
1 c. salsa
1 c. Monterrey Jack cheese, grated
1 c. cheddar cheese, grated
3/4 c. sour cream (in Spain, nata fresca)
8 oz. cream cheese
1 T. chili powder
1/4 tsp. cumin
Directions:
Directions:
In a bowl, combine the first 8 ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Makes 4½ cups.

 

 

 

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