November 25, 2010

HOT MEXICAN BEAN DIP


Printed from COOKS.COM

1 8 oz. pkg Philly Cream Cheese, softened
1 cup sour cream
1 can refried beans
1 tablespoon garlic, finely minced
1 tablespoon cilantro, chopped
2 tablespoon Lipton's onion soup mix
2 tablespoons chili powder
2 1/2 cups grated cheddar or Monterey Jack cheese
2 tablespoons chili powder
pinch of salt
1 tablespoon Tabasco (green) pepper sauce

Soak the minced garlic in the hot pepper sauce for 10 minutes. If you don't have green pepper sauce, you can substitute red Tabasco.Combine cream cheese, sour cream, beans, cilantro, onion soup mix and chili powder and a pinch of salt to taste. Stir in garlic and Tabasco sauce when ready.
Top with cheese.
Garnish with chopped cilantro and a sprinkle of chili powder, paprika, parsley, or a dollop of sour cream.

No comments: