Refried Bean Dip
2 quarts canned refried beans (4 pounds)
3 cups butter or margarine, softened (1 pound 8 ounces)
1 1/2 quarts grated Cheddar cheese (1 pound 8 ounces)
1 tablespoon dry minced garlic (3 cloves)
1/2 cup dry minced onion (4 ounces)
10 pickled jalapeno peppers
5 tablespoon juice from peppers
Mix all ingredients together until well blended. Cook over low heat, stirring often, until cheese melts and mixture is warm.
Serve warm with corn chips.
Yields 1 gallon.
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