Spicy 16 Mexican Dip

I take the insulting of an entire culinary culture to a whole new level with the use of Velveeta in this tortilla chip dip gem.

• 1 (16 oz) block of Velveeta Pepper Jack *
  
• 1 (16 oz) jar Pace (hot) Picante Sauce **
• 1 (16 oz) can refried beans
• 1/2 teaspoon ground cumin

Cube the Velveeta, and dump everything in a pot.

Heat to melt, stirring frequently.

Garnish with fresh ground black pepper, and serve with store-bought tortilla chips.

Variations:

* Velveeta Pepper Jack is hard to find. If you can't locate any, Mexican Velveeta will do just fine.

** If you're a wuss, go ahead an use Pace Medium Picante Sauce. If you're such a wuss that you'd require the Mild version, go away. You have no business trying any recipe with the word "spicy" in it. If you're a male, you might as well change your name to Nancy.

PDF version of this recipe, suitable for printing.

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