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    Peppy Bean Dip


    Source of Recipe


    Jill

    List of Ingredients




    16 oz. can refried beans
    1 cup sour cream
    3 to 5 Old El Paso pickled jalapeno peppers seeded and rinsed
    shredded cheddar cheese
    sliced green onion
    tostada shells, broken

    Recipe



    Blend together refried beans and sour cream. Finely chop the jalapeno peppers; mix well with bean mixture. Spoon into serving bowl; garnish with shredded cheddar cheese and sliced green onion, if desired. Serve with broken tostada shells for dippers. Makes 2 3/4 cups.
 

 

 

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