Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Easy-Five Mexican Dip




Source of Recipe


Karen N.


List of Ingredients




Easy-Five Mexican Dip

½ lb (8 oz) Velveeta Pasteurized Prepared Cheese Product, cut into ½-inch cubes
4 oz (1/2 of 8 oz pkg) Philadelphia Cream Cheese, cubed
1 can (15 oz) black beans, rinsed
½ tsp. ground cumin
1 tomato, chopped



Recipe



Combine all ingredients except tomatoes in microwaveable bowl. Microwave on high 4 minutes or until Velveeta and cream cheese are melted and mixture is well blended, stirring every 2 minutes. Stir in tomatoes. Serve warm with tortilla chips.

Serving Suggestions: Reserve some of the chopped tomatoes for garnishing the dip.

Clever Tip: Keep tortilla chips in a slow cooker set on low for a tasty restaurant experience at home.