GOBLIN DIP WITH BONE CRACKERS GOBLIN DIP WITH BONE CRACKERS Ingredients 1 (16-ounce) can chili without beans 1 (16-ounce) can refried beans 1 (8-ounce) package cream cheese 1 (8-ounce) jar chunky pico de gallo 1 (4.5-ounce) can chopped green chiles, undrained 1/2 teaspoon ground cumin Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions
Procedure Bone Crackers
COOK first 6 ingredients in a heavy saucepan over low heat, stirring often, 15minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers. Yield: 6 cups.
Prep: 10 min., Cook: 15 min.
BONE CRACKERS
2 (13.5-ounce) packages 9-inch flour tortillas 1/2 cup butter or margarine, melted 1/4 teaspoon garlic salt
CUT tortillas with a 3 1/2-inch bone-shaped cutter, and place on baking sheets. Stir together butter and garlic salt; brush mixture on tortillas. BAKE at 250° for 30 minutes or until crisp. Yield: 60 crackers.
NOTE: Flour tortillas may be cut into bone shapes using kitchen shears.
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