From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
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
- 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
