Hot Frijole Dip - cooking recipe

Ingredients

2 (11 oz.) cans chili beef soup
2 Tbsp. cooking sherry
2 oz. sliced salad olives
1/2 tsp. cumin
1/2 c. minced onion
1/2 c. diced green pepper
1 tsp. chili powder
1 1/4 c. Cheddar cheese, grated

Preparation

Combine soup and sherry.
Heat 1 1/2 minutes on High power. Blend in remaining ingredients.
Reserve 1/4 cup cheese.
Cover with paper towel and cook 4 to 5 minutes or longer until it bubbles.
Garnish top with remaining cheese and serve with potato or tortilla chips.