Refried and cheese dip
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .