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Tex-Mex Bean Dip Recipe

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For a supper appetizer at your next party, try this delicious recipe. This warm dip will delight all your guests.—Helen Suter, Golconda, Illinois

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Tex-Mex Bean Dip Recipe

Prep/Total Time: 20 min.

Yield: 40 Servings

10 10 20

Ingredients

1 bunch green onions (6 onions), chopped, divided
1 can (16 ounces) refried beans
1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, cubed
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 can (4 ounces) green chilies, chopped
1 envelope taco seasoning
Tortilla chips

Directions

Set aside 1 tablespoon chopped green onions for garnish. In fondue pot or chaffing dish, combine the beans, sour cream, cream cheese, shredded cheeses, chilies, taco seasoning and remaining green onions.
Heat and stir until cheese is melted. Garnish with reserved onions. Serve warm with tortilla chips. Yield: 40 appetizer servings.

Originally published as Tex-Mex Bean Dip in Country Woman May/June 1990, p35

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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