1 can (16 oz.) spicy refried beans
3/4 cup picante sauce
1 package (6 oz.) frozen guacamole dip
1 cup (4 oz.) sharp cheddar cheese, shred, ded
1 sour cream as garnish
A Recipe for
Mexicali Cheese Dip
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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Eat little, sleep sound. |
| Iranian Proverb |
Since Eve ate the apple, much depends on dinner. |
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This Recipe for Mexicali Cheese Dip is one of thousands in the Recipes-to-go Cheese Cookbook.
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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Those who forget the pasta are condemned to reheat it. |
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This is a recipe for Mexicali Cheese Dip from the recipe cookbook of Recipes-to-go (Cheese)
If you want to make an apple pie from scratch, you must first create the universe. |
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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
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All happiness depends on a leisurely breakfast. |
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When one has tasted watermelon he knows what the angels eat. |
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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There's too much blood in my caffeine system. |
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Preheat oven to 350 F. Combine refried beans and picante sauce.
Spread into a 9-inch baking dish. Top with guacamole dip. Sprinkle
with cheese. Bake 20 to 25 minutes. Garnish with dollops of sour
cream. Makes about 3 cups.
Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco
de Mayo recipe
Serves: 3
Mexicali Cheese Dip Recipe brought to you by Recipes To-Go