Post by JJ Judkins on Apr 11, 2010 20:33:32 GMT -6
* Exported from MasterCook *
Re-fried Bean Dip
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dip tex - Mex
Yahoo Group
Amount Measure Ingredient -- Preparation Method
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2 cans refried beans
1 jar salsa -- (16 oz.)
8 oz sour cream
12 oz. shredded cheddar cheese -- (12 to 16)
Chopped tomatoes
Shredded lettuce
Chopped onions
Sliced olives
Spread refried beans in the bottom of a 9x13 glass casserole. Pour salsa on top of beans and spread to cover. Spoon sour cream on top of salsa and spread to cover. Sprinkle Cheddar cheese on top of sour cream. Bake at 350 for 45 minutes.
Keep warm until serving time. If taking to a potluck, top with veggies just before serving, and let everyone dip their own out. Looks really pretty. Serve with tortilla chips for dipping. If serving at home, I spoon into individual bowls and then top with the veggies, with chips on the side, so that I can refrigerate the leftovers without the veggies so that it can be warmed up again.
Posted by: starshineeliz
This… recipe I got from a lady I worked with when I was still working at the little hospital in the mountains part time...she brought it to work one night, and I was absolutely floored at how simple it is to be so wonderful. I've been making it for years now and it is the most requested Potluck dish I have. Everybody asks for it and everybody I give it to raves over it and makes it too. Sometimes Syd and I have it for dinner..LOL..it has veggies! Be sure and layer it exactly as written though, and don't mix up the salsa and the sour cream or it turns a pink shade! . When this stuff is baking in the oven, your kitchen will smell so good it makes your tummy grumble.
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2469 Calories; 166g Fat (59.9% calories from fat); 127g Protein; 124g Carbohydrate; 31g Dietary Fiber; 458mg Cholesterol; 5501mg Sodium. Exchanges: 6 Grain(Starch); 12 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 24 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Re-fried Bean Dip
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dip tex - Mex
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans refried beans
1 jar salsa -- (16 oz.)
8 oz sour cream
12 oz. shredded cheddar cheese -- (12 to 16)
Chopped tomatoes
Shredded lettuce
Chopped onions
Sliced olives
Spread refried beans in the bottom of a 9x13 glass casserole. Pour salsa on top of beans and spread to cover. Spoon sour cream on top of salsa and spread to cover. Sprinkle Cheddar cheese on top of sour cream. Bake at 350 for 45 minutes.
Keep warm until serving time. If taking to a potluck, top with veggies just before serving, and let everyone dip their own out. Looks really pretty. Serve with tortilla chips for dipping. If serving at home, I spoon into individual bowls and then top with the veggies, with chips on the side, so that I can refrigerate the leftovers without the veggies so that it can be warmed up again.
Posted by: starshineeliz
This… recipe I got from a lady I worked with when I was still working at the little hospital in the mountains part time...she brought it to work one night, and I was absolutely floored at how simple it is to be so wonderful. I've been making it for years now and it is the most requested Potluck dish I have. Everybody asks for it and everybody I give it to raves over it and makes it too. Sometimes Syd and I have it for dinner..LOL..it has veggies! Be sure and layer it exactly as written though, and don't mix up the salsa and the sour cream or it turns a pink shade! . When this stuff is baking in the oven, your kitchen will smell so good it makes your tummy grumble.
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2469 Calories; 166g Fat (59.9% calories from fat); 127g Protein; 124g Carbohydrate; 31g Dietary Fiber; 458mg Cholesterol; 5501mg Sodium. Exchanges: 6 Grain(Starch); 12 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 24 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0