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Hot Mexican Bean Dip

Hot Mexican Bean Dip

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 2 cans (15 oz. each) black beans, well-drained
  • 8 oz. Monterey Jack cheese or Cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1 teaspoon hot pepper sauce

Directions

  1. Preheat oven to 350°F.
  2. Place black beans, half of the cheese, sour cream, salsa and hot pepper sauce in food processor bowl.  Process until slightly chunky.
  3. Spoon into shallow 1-quart casserole dish.
  4. Sprinkle remaining cheese on top.
  5. Bake 15 minutes or until bubbly.
  6. Top with additional cheese, salsa and sour cream, if desired. Serve with tortilla chips.

Serves: 8-10

RECIPE TAGS

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