1- In ungreased 9-inch microwaveable dish, mix beans and green
chilies; spread evenly in dish. Cover with microwaveable waxed
paper. Microwave on High 2 minutes to 2 minutes 30 seconds or
until dip is war.
2- Sprinkle with cheese. Top with bell pepper. Cover; microwave
on Medium (50%) 3-4 minutes longer or until cheese is almost
melted. Lift waxed paper slowly to allow steam to escape. Dish will
be hot; carefully remove from microwave. Let dip stand 2 minutes;
uncover.
3- Sprinkle with cilantro. Serve with tortilla chips if desired.
Originally Submitted
6/18/2013
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