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Bean and Cheese Dip for 60


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1 #10 can of Que Bueno Nacho Cheese Sauce (medium hot)
2 #10 cans of Rosarita refried beans
6 Pounds of stone ground round tortilla chips

In a 12 quart (or larger) pot, dump the Cheese Sauce and Refried Beans. Using low heat, bring the mixture to a slow boil. Reduce heat and allow to cook down for two hours. Stir frequently. Serve warm with chips.

A #10 can weighs approx. 7 pounds. Enjoy!

For a change of pace, you can add an equal amount of medium salsa to dip. Save all leftovers. (They can be heated in a microwave)




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.