Peggy’s Hot Bean Dip

from Dorian Lara, a co-worker at UC Davis – this recipe came from a friend of his mother

1 can refried beans
1 – 8 oz can chicken, drained
1 can chopped black olives (or 1/2  can whole black olives, chopped)
1/2  cup salsa
1 – 4 oz can green chile
1 cup cheddar cheese, shredded

Directions

  1. Mix all ingredients except cheese until well combined.
  2. Spread in a shallow pan.
  3. Sprinkle with cheese.
  4. Bake for about 30 minutes at 350° until bubbly.
  5. Serve with tortilla chips.
  • This also makes a delicious filling for burritos.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s