Mexican Bean Dip

Recipe by Helen Rygiel

1 can of Mexican Refried Beans
1 bottle of Mexican Hot Taco Sauce
1 carton of Philadelphia Cream Cheese (spreadable)
1 carton of Sour Cream
1 cup of shredded Tasty Cheese
½ cup of finely diced Spring Onion

Combine the refried beans and taco sauce into a saucepan and over a low to medium heat stir together. Add the cream cheese and sour cream, stirring until well combined then add the tasty cheese. Stir continuously until the tasty cheese melts then add the spring onions.

This is delicious served with corn chips and makes up quite a lot of dip which can also be frozen and reheated in the microwave at a later date.

Tip: Use well known brands of refried beans and taco sauce (El Paso) as I have found home brand doesn’t taste as good. It doesn’t matter with the cream or cheeses which brand you use.

Helen Rygiel

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