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Hot Mexican Bean Dip
Ingredients
2 cans (15 oz.
each
) black beans, well-drained
8 oz. Monterey Jack cheese or Cheddar cheese, shredded
1/2 cup sour cream
1/2 cup salsa
1 teaspoon hot pepper sauce
Directions
Preheat oven to 350°F.
Place black beans, half of the cheese, sour cream, salsa and hot pepper sauce in food processor bowl. Process until slightly chunky.
Spoon into shallow 1-quart casserole dish.
Sprinkle remaining cheese on top.
Bake 15 minutes or until bubbly.
Top with additional cheese, salsa and sour cream, if desired. Serve with tortilla chips.
Serves:
8-10
Hot Mexican Bean Dip
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
2 cans (15 oz.
each
) black beans, well-drained
8 oz. Monterey Jack cheese or Cheddar cheese, shredded
1/2 cup sour cream
1/2 cup salsa
1 teaspoon hot pepper sauce
Directions
Preheat oven to 350°F.
Place black beans, half of the cheese, sour cream, salsa and hot pepper sauce in food processor bowl. Process until slightly chunky.
Spoon into shallow 1-quart casserole dish.
Sprinkle remaining cheese on top.
Bake 15 minutes or until bubbly.
Top with additional cheese, salsa and sour cream, if desired. Serve with tortilla chips.
Serves:
8-10
RECIPE TAGS
Football
Summer Classics
Cinco de Mayo
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Toaster Ovens
Appetizers
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