Recipe - Refried And Cheese Dip

1 tablespoon GARLIC DRY
4 ounce ONIONS DRY
8 ounce PEPPER PICKLE JALAP
1 One half pound CHEESE CHEDDER
1 One half pound MARGARINE PRINT FZ
4 pound BEANS REFRIED 15 TO 18 OZ

1. COMBINE INGREDIENTS IN ORDER LISTED; BLEND WELL.

2. PLACE OVER LOW HEAT, STIRRING OFTEN, UNTIL CHEESE MELTS AND
MIXTURE IS WARM.

3. SERVE WARM WITH CORN CHIPS.
*ALL NOTES ARE PER 100 PORTIONS

NOTE: 1. IN STEP 1, 1/5 RECIPE OF REFRIED BEANS WITH CHEESE (RECIPE
NO. Q07500) MAY BE USED FOR CANNED REFRIED BEANS.

NOTE: 2. IN STEP 1, Three fourths TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE
CARD A01700.

NOTE: 3. IN STEP 1, One half OZ (2 2/3 TBSP) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A01100.

NOTE: 4. DIP MAY BE SERVED COLD.

Recipe Number: B00700

SERVING SIZE: 100

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.