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Appetizing Bean Dip

From ERIC ED332961 (1990).

Source and licence

From ERIC ED332961 (1990), printed page 24, digitised by the Internet Archive: https://archive.org/details/ERIC_ED332961

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Equipment needed: grater for cheese sharp knife stove mixing spoon measuring cup and spoons sauce pan candle warmer (optional) 1 can ( 1 lb.) refried beans 1 cup shredded Cheddar cheese 1/2 cup choppea green onion, including tops 2-3 Tbsp.
  2. taco sauce (optional) Shred the cheese and chop the green onions.
  3. Mix all ingredients in the sauce pan;
  4. warm over low he it, mixing well.
  5. Keep warm over very low heat on the stove or over a candle warmer.
  6. Serve with "dippers": corn chips, tortilla chips, whole wheat bread cubes, or crisp vegetable slices.
  7. This recipe makes about 3 cups of dip.
  8. Each 1/2 cup supplies about 185 Calories.
  9. *revised from: Sunset's Mexican Cook Book, Lane Books, Menlo Park, CA.