Yield: 3 Cups
Measure | Ingredient |
---|---|
1 can | (16 oz.) spicy refried beans |
¾ cup | Picante sauce |
1 pack | (6 oz.) frozen guacamole dip |
1 cup | (4 oz.) sharp Cheddar cheese, shredded |
\N \N | Sour cream as garnish |
Preheat oven to 350 F. Combine refried beans and picante sauce.
Spread into a 9-inch baking dish. Top with guacamole dip. Sprinkle with cheese. Bake 20 to 25 minutes. Garnish with dollops of sour cream. Makes about 3 cups.
Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco de Mayo recipe