Mexican Bean Scoop

Serves: 5
Total Calories: 260
Yield: 3 cups


1 (16-ounce) can refried beans
1 (8-ounce) package cream cheese, softened
1 (8-ounce) carton sour cream
1 1/2 cups salsa or picante sauce
1 cup shredded Mexican cheese


Combine first 4 ingredients; place in casserole; sprinkle cheese over top. Bake at 350° until cheese is melted. Serve with corn scoops.

Fun Fact: Bought dips can be quite good, but usually recognizable. It may take a wee bit more time to put a few ingredients together, but the "made-it-myself" taste and pride is worth it. Some dips are hearty enough to stand on their own, or maybe with fruit, nuts, and drinks, whereas before-dinner dips or other appetizers are meant to just whet the appetite, but not completely satisfy. Save room for dinner . . . and dessert!

Nutritional Facts:

Serves: 5
Total Calories: 260
Calories from Fat: 192

This Mexican Bean Scoop recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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