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Mexican Dip Recipe

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This recipe for Mexican Dip, by , is from Rappahannock Shores Association Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Funai


Small can of refried beans
16 oz. container of sour cream
1 pkg. 1.25 oz. Taco seasoning
1 cups of salsa (mild, medium or hot, depending on your taste)
2 cups (12 oz) shredded sharp cheddar cheese
Jar of sliced jalapeno peppers

Layer the refried beans in the bottom of a 9 x 13 inch dish.
Mix the 16 oz sour cream with the taco seasoning and layer the mixture on the beans.
Add a layer of salsa.
Add a layer of shredded sharp cheddar cheese.
Top with layer of sliced jalapeno peppers.

This can be eaten immediately or refrigerate for 2 hours.
Serve with tortilla chips.




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