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    Mexican Bean Dip

    Source of Recipe


    website

    List of Ingredients


    • 1 15 oz. can mashed refried beans
    • 1 10 oz. can Rotel tomatoes and chilies
    • 1/4 lb. Velveeta cheese, grated
    • 1 tsp. cumin
    • 1/4 tsp. chili powder


    Instructions


    1. Heat beans, tomatoes, and cheese in a double boiler. Add cumin and cook slowly about 30 minutes or until smooth. Add chili powder only if you desire a more fiery dip. Serve with tortilla chips



 

 

 


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