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MEXICAN BEAN DIP: Submitted by: Marci Schramm | Date Added: 9 Nov 2009
Listed in: Appetizers / Dips
Ingredients

Combine:
2 16 oz cans refried beans
2 tsp cumin
1/2 tsp garlic powder
1 4 oz can diced green chilies

Cooking Instructions

Spread mixture in 9x13 pan. Top with shredded cheese. (Great with jack/cheddar combination). Throw on 8 oz nonfat sour cream. Spoon on salsa. Bake at 350 for 30 minutes or until heated through. Top with chopped olives, chopped green onion and fresh chopped tomato. Serve with com chips.

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SPINACH DIP SEAFOOD DIP VEGETABLE DIP MOM’S DIP CREAMY SALSA DIP

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