Mexican Bean Dip

Keep the party upbeat with a spicy attitude

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From, "

Little Rock Cooks

...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.



INGREDIENTS:

  • 15-1/2 ounce can mashed refried beans
  • 10-ounce can Rotel tomatoes and chilies
  • 1/4 pound Velveeta cheese, grated
  • 1 teaspoon cumin
  • 1/4 teaspoon chili powder

TO PREPARE:

Heat beans, tomatoes, and cheese in a double boiler.  Add cumin and cook slowly about 30 minutes or until smooth.  Add chili powder only if you desire a more fiery dip.  Serve in a chafing dish with tortillas or corn chips.

SERVES: 8

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Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Little Rock Cooks, visit the the Junior League of Little Rock website (http://www.jllr.org/?nd=jllr_cookbooks) or call the office at (501) 666-0658.

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Food, Recipe, Recipes

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