Refried Bean Dip
- 2 quarts canned refried beans (4 pounds)
- 3 cups butter or margarine, softened
(1 pound 8 ounces)
- 1 1/2 quarts grated Cheddar cheese (1 pound 8 ounces)
- 1 tablespoon dry minced garlic (3 cloves)
- 1/2 cup dry minced onion (4 ounces)
- 10 pickled jalapeno peppers
- 5 tablespoon juice from peppers
- Mix all ingredients together until well blended. Cook over low heat, stirring
often, until cheese melts and mixture is warm.
- Serve warm with corn chips.
Yields 1 gallon.