|
Recipe: Mexican Dip
1 can black bean soup
1 can bean and bacon soup
1/4 soup can of water
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
2 cloves garlic, pressed
4-5 drops Tabasco sauce
1 tablespoon vinegar
1/2 cup sour cream
Place undiluted soups, water, dry mustard, cayenne pepper, chilli powder, garlic, Tabasco sauce and vinegar in a saucepan; mix well. Heat thoroughly stirring frequently. Once soup mixture is heated thoroughly add sour cream to soup mixture and stir well. Simmer mixture, stirring often, for 10 minutes. Cool; then chill for about 1 hour. Serve with corn chips or tortillas. |
|
|
|
|
|
 |
|
|
|
|
