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Refried Bean Dip


  • 8 cups pinto beans
  • 6 cloves garlic
  • 3 onions, chopped
  • 2 tsp. salt
  • 1 lb. grated cheddar cheese
  • 3 cans green chilies
  • 2 cups butter
  • juice of 2 limes


Clean and cull beans and soak overnight in water to cover. Drain and add fresh water, garlic, onions and salt. Boil until water is cooked down and beans are soft but not dry. Drain and remove garlic cloves. While warm, cream beans in blender or mixer and salt to taste. Add cheese, chilies, butter and lime juice. Mix well. Serve warm. Can be frozen.


Makes 12 cups of dip.

By Robin from Washington, IA

Editor's Note: Two cups of butter is the correct amount for this recipe. If you would like to make a lower fat version, reduce the butter to 1 cup.

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