Mexinut Dip

  • 1 (11-1/2 ounce) can of condensed bean with bacon soup
  • 1 cup cheddar cheese
  • 1 (10-ounce) can tomatoes and green chilies
  • 2 teaspoon finely chopped onion
  • 1 teaspoon hot chili powder
  • 1/2 cup peanut butter

Conventional method: Heat all ingredients in top of double boiler over hot (not boiling) water. Cook and stir until cheese is melted and mixyure is blended. Microwave: In 2 quart casserole, combine all ingredients. Cover with a glass lid. Microwave on high for 5 to 6 minutes or until cheese melts, stirring occasionally. Stir before serving. Serve with corn chips or crackers.


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