Appetizers

Layered Mexican Dip

photo by:kraft

I made this recipe for the superbowl party 2/6/05 and it was a total it with my family and friends also kids love it. Easy to make and such great taste.

posted by

EAT6

on 2/7/2005

time

prep:

5 min

total:

5 min

servings

total:

16 servings, 2 Tbsp. each

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What You Need

can (16 oz.) TACO BELL® Refried Beans

3/4

lb. (12 oz.) VELVEETA®, cut up

1/2

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.