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Mexican Bean Dip




Source of Recipe


From "Little Rock Cooks... Recipes Handed Down from Generation to Generation". The Junior League of Little Rock, Inc.


List of Ingredients




15-1/2 oz. can mashed refried beans
10 oz. can Ro-tel tomatoes and chilies
1/4 lb. Velveeta cheese, grated
1 tsp. cumin
1/4 tsp. chili powder


Recipe



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 in a chafing dish with tortillas or corn chips. Serves 8.