CHILE CON QUESO DIP

Yield Portion Size

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

Directions

  1. Step 1

    In stockpot, combine all ingredients. Mix well.

  2. Step 2

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

  3. Step 3

    Serve hot with unsalted tortilla chips.

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