"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hot Bean and Cheese Dip Recipe

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This recipe for Hot Bean and Cheese Dip, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Gibbons
Added: Sunday, November 19, 2006


1 (14.5-oz) can diced tomatoes, drained and divided
1/2 tsp hot pepper sauce
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp dried oregano
1 (16-oz) can pinto beans, rinsed and drained
1 (16-oz) can fat-free refied beans
1 (4.5-oz) can chopped green chiles, drained
Cooking spray
3/4 cup (3 oz) shredded sharp cheddar cheese

Preheat oven to 350.

Combine 1 cup tomatoes and the next 7 ingredients (through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350 for 20 minutes or until cheese is melted. Top with remaining tomatoes.




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