Peppy Bean Dip
- 1 (16 oz.) can refried beans
- 1 cup sour cream
- 3 to 5 pickled jalapeno peppers seeded and rinsed
- shredded cheddar cheese
- sliced green onion
- tostada shells, broken
- Blend together refried beans and sour cream.
- Finely chop the jalapeno peppers; mix well with bean mixture.
- Spoon into serving bowl; garnish with shredded cheddar cheese and sliced green onion, if desired.
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