Mexicali cheese dip

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

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