CHILE CON QUESO DIP

Yield
256 portions
Ingredients: Measure:
Rosarita® Vegetarian Refried Beans
1 (#10) can
3 quarts
2 (#2-1/2) cans
Cheddar cheese, shredded
6-1/2 quarts
Monterey Jack cheese, shredded
6-1/2 quarts
Ripe olives, drained
6-1/2 cups
Green onions, sliced
3-1/4 cups

Directions

  1. In stockpot, combine all ingredients. Mix well.

  2. Cook over low heat, stirring occasionally, until hot and cheese is melted.

  3. Serve hot with unsalted tortilla chips.

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