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
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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