refried and cheese dip
- Categories
- Yield
- 100 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | GARLIC DRY |
| 4 ounces | ONIONS DRY |
| 8 ounces | PEPPER PICKLE JALAP |
| 1½ pounds | CHEESE CHEDDER |
| 1½ pounds | MARGARINE PRINT FZ |
| 4 pounds | BEANS REFRIED 15 TO 18 OZ |
1. COMBINE INGREDIENTS IN ORDER LISTED; BLEND WELL.
2. PLACE OVER LOW HEAT, STIRRING OFTEN, UNTIL CHEESE MELTS AND MIXTURE IS WARM.
3. SERVE WARM WITH CORN CHIPS. *ALL NOTES ARE PER 100 PORTIONS NOTE: 1. IN STEP 1, ⅕ RECIPE OF REFRIED BEANS WITH CHEESE (RECIPE NO. Q07500) MAY BE USED FOR CANNED REFRIED BEANS.
NOTE: 2. IN STEP 1, ¾ TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A01700.
NOTE: 3. IN STEP 1, ½ OZ (2⅔ TBSP) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A01100.
NOTE: 4. DIP MAY BE SERVED COLD.
Recipe Number: B00700
SERVING SIZE: 100
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
Similar recipes
- Crockpot "refried" beans
- Crockpot refried bean dip
- Fat-free refried bean dip
- Israeli refried beans
- Lean refried beans
- Refried bean dip
- Refried beans #01
- Refried beans #02
- Refried beans #04
- Refried beans #05
- Refried beans #06
- Refried beans #08
- Refried beans (mcdougall)
- Refried beans 2
- Refried beans with tomato
- Refried white beans
- Refry dip
- Spicy refried beans
- Spicy refried black beans
- Vegetarian refried beans
Random recipe of the day
Follow us
