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Layered Mexican Dip

Layered Mexican Dip recipe
photo by:kraft
It's not hard to see why folks love this Layered Mexican Dip. What's not to like about loading up a tortilla chip with refried beans, VELVEETA and salsa?
5 min
5 min
16 servings, 2 Tbsp. each
Magazine Acquisition

What You Need

can  (16 oz.) TACO BELL® Refried Beans
lb.  (12 oz.) VELVEETA®, cut up
cup  TACO BELL® Thick & Chunky Salsa

Make It

SPREAD beans onto bottom of 9-inch microwavable pie plate or quiche dish. Top with VELVEETA and salsa.

MICROWAVE on HIGH 5 to 6 minutes or until VELVEETA is melted, turning dish every 2 minutes.

SERVE hot with tortilla chips.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Use Your Oven
Assemble as directed in ovenproof baking dish. Bake at 350°F for 20 to 25 minutes or until heated through.
Creative Leftovers
Make extra dip for later enjoyment. Cover and refrigerate leftover dip. To reheat, place dip in microwavable bowl and microwave on HIGH until heated through, stirring every 30 seconds. Dip can be spooned over hot baked potatoes or cooked pasta for an easy, cheesy sauce.
Special Extra
Serve dip in a bread bowl. Just, cut a lengthwise slice from top of 1-lb. round bread loaf. Remove center of loaf, leaving a 1-inch-thick shell. Fill with hot dip just before serving.
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