Publisher Photo
Publisher Photo
For a supper appetizer at your next party, try this delicious recipe. This warm dip will delight all your guests.—Helen Suter, Golconda, Illinois
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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 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

  • 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 shredded cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 can (4 ounces) green chilies, chopped
  • 1 envelope taco seasoning
  • Tortilla chips
  1. 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.
  2. 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

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