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Mexican Cornbread and Pinto Bean Dip

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“Delicious and spicy dip--great for tailgate parties or large get togethers.”
READY IN:
1hr
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
  2. When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
  3. This dip can be served hot by heating individual servings in a microwave until the cheese melts.
  4. This dish is great over the top of Frito's or Tostado's.

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