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Mexican Bean Dip

Source of Recipe


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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