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
- 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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