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Full Online Book HomeLearning KitchenSouthwestern - Appetizer - Sweet And Hot Mexican Dip
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Southwestern - Appetizer -  Sweet And Hot Mexican Dip Post by :jet4me2fly Category :Learning Kitchen Author :Unknown Date :March 2012 Read :858

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Southwestern - Appetizer - Sweet And Hot Mexican Dip

8 oz. cream cheese, softened
1/2 small red onion, diced
1 can black beans, drained and rinsed
1 c. hot raspberry salsa
8 oz. Monterey Jack cheese, shredded


Layer ingredients in the order listed. Bake at 375 for 15-20 min.
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Tortilla chips 2 T. margarine, melted 1 c. cottage cheese 3 pkg. 8 oz. each cream cheese, softened 4 eggs 2-1/2 c. (10 oz.) shredded sharp cheddar 1 can (4 oz.) chopped green chilies, well drained 1 8 oz. container sour cream 1 8 oz. container jalapeno-cheddar dip 1 c. chopped tomatoes 1/2 c. chopped green onions 1/4 c. sliced, pitted ripe olives Place tortilla chips in a large plastic food bag; seal and finely crush with mallet or rolling pin to measure 2/3 cup. Preheat oven to 325* F. Combine crushed chips and margarine. Press into the bottom of a
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