Since Cinco de Mayo is right around the corner and we tried a new dip - I wanted to share.
Cheesy Bean Dip
2 cans of Refried Beans (I had leftover pintos cooked and just pureed mine)
1 8 oz. cream cheese
1 8 oz. sour cream
1 taco seasoning packet (reduced sodium)
Mix all. Spread into baking dish and top with Mexican Blend Cheese. Bake at 350 for 20 minutes until heated through and cheese is melted. Serve with Tortilla chips.
No comments:
Post a Comment