| | Directions | | In a mixing bowl combine beans, cheese, sour cream, onion and garlic. Add chilies to taste. (The dip seems to get spicier as it heats up. To make hotter, add a little of the pickling juice.) Transfer to a small casserole dish and bake, uncovered, in a preheated 350° oven for 12 to 15 min. or until hot and bubbly. Serve hot with corn or tortilla chips. Makes 3 cups. |
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| Ingredients | | - |  | 1 can 30 or 32 ounce vegetarian refried beans |
| - | | 1 cup shredded Jack cheese |
| - | | 3/4 cup sour cream |
| - | | 1/4 cup minced onion |
| - | | 2 cloves garlic, pressed (large cloves) |
| - | | 3 tablespoons minced pickled jalapenos |
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