This flavorful dip for crunchy corn chips goes fast at get-togethers, so be sure to make enough. For a bit more zip, increase the amount of chili powder. —Jo Johnson, Park City, Montana
Ingredients
- 1 can (16 ounces) refried beans
- 1/2 cup shredded provolone cheese
- 2 tablespoons butter, optional
- 1 tablespoon finely chopped onion
- 1 garlic clove, minced
- 2 to 3 teaspoons chili powder
- Dash hot pepper sauce
- Large corn chips
Directions
- In a saucepan, combine the beans, cheese, butter if desired, onion, garlic, chili powder and hot pepper sauce. Cook over low heat until cheese is melted and dip is heated through. Serve with corn chips.
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