Mexicali bean dip

Yield: 8 Servings

Measure Ingredient
1 can (16-oz) refried beans
½ cup Shredded Monterey Jack cheese with Jalapeno peppers
¼ cup Sour cream
2 tablespoons Mazola margarine or butter
Chopped green onions or chopped fresh cilantro for garnish
Old London white melba toast

In a medium saucepan combine beans, cheese, sour cream and margarine.

Stirring constantly, cook over medium heat until cheese melts. Spoon into serving dish. Garnish with chopped green onions. Serve with melba toast.

MILITARY FAMILY MAGAZINE

JANUARY 1996

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