Guest guest Posted August 18, 1999 Report Share Posted August 18, 1999 Karen: I couldn't find anything like you described in my Veg-Recipes cookbook. I have kept every single solitary recipe posted in this cookbook, except for my own, which are in other cookbooks. Sooo, I did a complete cookbook search, and came up with these. Are any of these what you're looking for? * Exported from MasterCook * Chile-Cheese Refried Bean Dip Recipe By :The Best Slow Cooker Cookbook Ever Serving Size : 10 Preparation Time :0:00 Categories : Best Slow Cooker Ever Dips & Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz can refried beans 1 8 oz pkg cream cheese (softened) -- cut into cubes 3/4 cup chopped scallions 1 4 oz can chopped green chiles 3/4 cup shredded Cheddar cheese 1 2.25 oz can sliced ripe olives -- rinsed & drained tortilla chips In a 1 quart mini electric slow cooker, mix together the refried beans and cream cheese. Stir in the scallions and chiles. Cover, plug in the cooker, and cook 2 hours, stirring once or twice, until very hot. Mix in 1/2 cup cheese and the olives. Sprinkle the remaining 1/4 cup cheese on top. Serve immediately with tortilla chips for dipping. - - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 3g Total Fat; (33% calories from fat); 5g Protein; 10g Carbohydrate; 9mg Cholesterol; 247mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * HOT TACO BEAN DIP Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers, Dips, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans refried beans -- (16-ounce) 1 envelope taco seasoning mix -- (1.25-ounce) 1/4 cup chopped fresh cilantro 1/2 cup sour cream 2 cups Mexican-style shredded cheese -- divided (8 ounces) Stir together first 4 ingredients and 1 cup cheese; spoon into an 8-inch square baking dish. Top with remaining cheese. Bake at 350ø for 20 to 25 minutes or until cheese is melted and mixture is thoroughly heated. Makes 4 1/2 cups. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 890 Calories (kcal); 30g Total Fat; (29% calories from fat); 38g Protein; 119g Carbohydrate; 51mg Cholesterol; 4538mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Mexican Fiesta Dip Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Appetizers, Dips, Etc. Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 oz contain sour cream 1 1.25 oz. pkg taco seasoning mix 1 16 oz. can refried beans 1/2 cup sliced pickled jalapeno peppers 1 cup shredded Monterey jack cheese 1 cup shredded Cheddar cheese 1 1/2 cups shredded lettuce 1 large tomato -- chopped Combine sour cream and taco seasoning. Spread refried beans onto a 9-inch round serving plate; spoon sour cream mixture evenly over beans. Layer with jalapeno peppers and next 4 ingredients. Serve with tortilla chips. - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 10g Total Fat; (61% calories from fat); 7g Protein; 7g Carbohydrate; 27mg Cholesterol; 404mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Snack Platter Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Chapter 6 Snacks and Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 ounce can refried beans 2 tablespoons salsa, chili sauce or ketchup 1 1/2 cups sour cream 1 cup purchased guacamole 1 cup shredded Cheddar cheese (4 ounces) 2 medium green onions with tops Tortilla chips, if desired Mix the refried beans and salsa in a small bowl. Spread in a thin layer over the serving plate. Spread the sour cream over the beans, leaving about a 1-inch border of beans around the edge. Spread the guacamole over the sour cream, leaving a border of sour cream showing. Sprinkle the cheese over the guacamole. Peel and chop the green onions; sprinkle over the cheese. Cover with plastic wrap and refrigerate until serving time. Serve the dip with tortilla chips for dipping. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Copyright: " General Mills, Inc. 1998. " - - - - - - - - - - - - - - - - - - - Per serving: 126 Calories (kcal); 9g Total Fat; (64% calories from fat); 4g Protein; 7g Carbohydrate; 17mg Cholesterol; 188mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Essential Equipment: 12- or 13-inch round serving plate or pizza pan Tips Purchase guacamole in the dairy section of the supermarket. It may be called " avocado dip " instead of " guacamole. " For a hotter flavor, use a flavored shredded cheese, such as pizza or nacho, instead of plain Cheddar. Nutr. Assoc. : 0 2615 0 3636 4922 26402 2130706543 * Exported from MasterCook * Three-Way Bean Dip Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Beans & Legumes Dips & Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can refried beans -- (16-ounce) 1 can cheddar cheese soup -- (10 3/4-ounce) 8 ounces sour cream 1 package cream cheese -- cut into pieces -- (3-ounce) splash of raspberry salsa or your -- favorite salsa 1. Combine all ingredients in a slow cooker. Cook on low setting 2 hours, stirring once or twice. Yield: 8 appetizer servings ***** " This recipe (Three-Way Bean Dip) came from a 'Taste of Home' cookbook, " writes Lorraine A. of La Habra, CA. " I have altered it to fit my family's taste. We use it as a dip with chips and salsa, or we have bean and cheese burritos. Any way this dip is served, it's a winner. " Source: http://www.ocregister.com/living/food/take024w.shtml Formatted by Pam <berick using MC Buster - - - - - - - - - - - - - - - - - - - Per serving: 196 Calories (kcal); 16g Total Fat; (74% calories from fat); 5g Protein; 8g Carbohydrate; 44mg Cholesterol; 235mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Touch-Down Taco Dip Recipe By :Pampered Chef Recipes from the heart Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 ounces can refried beans 1 package cream cheese 8 ounces -- softened 1 package taco seasoning mix -- 1.25 ounces 2 garlic cloves -- pressed 1 small tomato -- chopped 1/4 cup chopped onion 1/4 cup chopped pitted ripe olives 2 tablespoons minced fresh cilantro or parsley 1/2 cup shredded cheddar cheese -- 2 ounces sour cream -- optional baked tortilla chips recipe will follow Prehea oven to 375F Spread beans onto bottom of 9 inch pie plate. In medium bowl, combine cream cheese, seasoning mix and garlic; spread over beans. Top with tomato, onion, olives and cilantro; sprinkle with cheddar cheese. Bake 25 - 30 minutes or until heated through. Garnish with sour cream, if desired. Serve with Baked Tortilla Chips. - - - - - - - - - - - - - - - - - - - Per serving: 54 Calories (kcal); 2g Total Fat; (24% calories from fat); 3g Protein; 7g Carbohydrate; 4mg Cholesterol; 288mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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