Refried and cheese dip

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