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Mexican   -   Hot Bean Dip   adapted from New International Fondue Cookbook

  • 1 Can Kidney Beans -- drained
  • 2 Tablespoons Salsa
  • 1/2 Teaspoon Cumin
  • 2 Ounces Pepper Cheese -- grated
  • Fresh Cilantro -- to garnish
Directions Put beans, salsa & cumbin in food processor, blend until smooth. Put into fondue pot or other pan and heat, add cheese and melt as much as desired. Serve in warm dish or in fondue pot, topped with chopped cilantro.
Serves 1
Time to Make 0:00

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